Carrots in Vinegar (Cenouras Em Conserva)

May 09, 2023May 9, 20230 1

Carrots in Vinegar (Cenouras Em Conserva) Recipe

by The Chefin Appetizer

Prep

15 min

Cook

0 min

Ready In

24 hr 15 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Carrots in Vinegar (Cenouras Em Conserva) is a traditional Brazilian recipe that is popular as an appetizer. This dish is perfect for those who love the taste of vinegar and are looking for a healthy and tasty snack or side dish. The carrots are marinated in a mixture of red wine vinegar, garlic, and fresh parsley to give them a tangy and flavorful taste. This recipe is easy to make and can be stored in the fridge for up to a month, making it a great option for meal prep. The addition of black olives is optional, but they add a nice briny flavor and a pop of color to the dish.

Instructions

1.	Start by cleaning and cutting the carrots into thin sticks.
2.	In a jar, add the minced garlic and fresh parsley.
3.	Pour in the red wine vinegar and add salt to taste.
4.	Add the carrot sticks and black olives (if using) to the jar.
5.	Close the jar and shake well to mix everything together.
6.	Place the jar in the fridge and let it marinate for at least 24 hours.
7.	Serve chilled and enjoy!

PROS

This recipe is easy to make and requires only a few ingredients.

It is a delicious and healthy way to enjoy carrots.

It can be made in advance and stored in the fridge for up to a month.

CONS

The vinegar and salt content may be too strong for some people’s taste.

It is not suitable for those who do not like the taste of vinegar.

HEALTH & BENEFITS

Carrots are a great source of vitamin A, which is essential for good eye health.
They are also high in antioxidants and fiber, which can help improve digestion and reduce the risk of certain diseases.
Vinegar has been shown to help control blood sugar levels and lower cholesterol.

	3 medium carrots
	4 garlic cloves , minced
	2 tablespoons fresh parsley
	1 cup red wine vinegar
	1/4 teaspoon salt ( to your taste )
	1 cup black olives ( optional )