Pickled vegetables are wonderful because they can be prepared in advance and keep well in the refrigerator. These pickled carrots are like an Italian antipasto. In fact, they can be used as a vegetable, salad or appetizer. Pair them with a mild-flavored entr e like Potato-Rosemary Crusted Fish. Round out the colors on the plate with saut ed greens. If you like the recipe, try the same pickling marinade for other vegetables like zucchini or cauliflower.
Ingredients:
3 cloves garlic, minced
1 tablespoon onion, coarsely chopped
3 tablespoons extra-virgin olive oil
1/4 cup wine vinegar
1/2 teaspoon dry mustard powder
