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Waste not….
Growing up my Mom would always say Waste not, Want not and, as a small child, I never really understood what she meant. I think she got it from her Mom, who got it from her Mom, who lived through the Depression. It stems from a time of War when food was scarce and the Great British People all had Victory Gardens to supplement their rations.
This weekend was our Daughter’s graduation from High School and it appears we may have over purchased on the Salad. Now – salad doesn’t keep so how do you stop all of that going to waste?
Pickled carrots anyone?
Pickled Carrots anyone?
Ingredients
- 1 cup distilled white vinegar
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2/3 cup water
- 8 large carrots, diced – we used the bags of matchstick carrots left over from the Barbecue!
Directions
- In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
- Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.
- If you want to Can these – simply use a water bath caner. Cover the jars with water to about 1 cm higher than the lids and boil for ten minutes.
Now, I’ll bet your asking what the heck can I do with Pickled matchstick carrots? We simply add them to salads but they can take the place of sauerkraut on Dogs or as a Garnish for Hors D’oeuvres. Any bland dish can be picked right up with a splash of colour and a hint of pickle. Yum.
If your try this out let me know how you used it and what the reaction from the family was. Sometimes that’s priceless!
XO
Anna
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