I learnt this recipe from a woman who ran a small restaurant in the front of her house somewhere in Alentejo, Portugal. She served this with bread and olives before the soup. I hadn't seen the pickle anywhere else in Portugal but she was very happy to share the recipe.
- 3 or 4 carrots
- 1 clove of garlic
- 2 sprigs parsley
- 1/2 teaspoon salt
- boiling water
- apple cider vinegar
- olive oil
- a 500ml glass jar with lid
Chop the carrots as desired and place in the jar. Pour in the boiling water so that the carrots are covered. Leave to stand for 5 minutes, until the carrots are a rich orange colour, but still pretty crunchy.
In the meantime, slice the garlic clove very thinly and chop the parsley.
Once the carrots are ready, pour enough water out of the jar so that the jar is only one quarter filled with water. Add the garlic, parsley and salt.
Pour in the vinegar so that the jar is 2 thirds filled, then top up the jar with the olive oil. Put the lid on the jar and shake it all up so that the garlic and parsley are evenly distributed throughout the carrots.
Leave to stand for a minimum of 30 minutes before serving. Ideally it is best left overnight so the carrots are cool and the flavours permeate the carrots.
This pickle is best stored in the fridge where it will keep for 4-6 weeks, however the olive oil will solidify so you will have to warm the pickles a little before serving.