"Years ago, we enjoyed chilled pickled carrots in a restaurant," recalls Pat Walter of Pine Island, Minnesota. "They were so good I hunted through my cookbooks until I found a similar recipe. It's a refreshing change from traditional picnic fare."
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VERIFIED BY Taste of Home Test Kitchen
- 1 pound carrots, julienned
- 1/2 cup vegetable oil
- 1/2 cup vinegar
- 1/3 cup water
- 1 tablespoon sugar
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground mustard
- In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving dish. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over carrots; cover and refrigerate for several hours or overnight. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Pickled Carrot Salad in Quick Cooking March/April 1999, p52