Submitted by: Robyn Louisell
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Servings: 4
my love of shredded carrots and mustard seed along with some garlic
1 white wine vinegar
1 dsh. sea salt
1/2 tsp. peppercorns, black, organic
1 lrg. garlic
2 c. carrot
2 tsp. mustard seed
I take the package of baby carrots and shred them in a salad shooter or food processor into shreds. I put the shreds into a pint sized sealable jar. I add the whole mustard seed, black peppercorns, sea salt and garlic clove. Then I pour the white wine vinegar over and fill to top of jar. Then I seal the jar and let it marinate the flavors overnite in the fridge, the next day it is ready for either a side or snacking on the lunch hour or dinner hour. This is also something I have made as a relish item for a holiday relish tray. I do not know for sure if it is Isabel approved or not, so if not then I hope to get feed back on how to make it Isabel approved....enjoy
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