These carrots are served at a popular restaurant in Connecticut, but with this recipe you can enjoy them at home. Of course, you can make them as spicy as you wish! This particular batch was made without parsley. You can serve them with an antipasto, but I like them best tossed into a green salad.
1 lb. carrots, peeled and cut into 4″ sticks
1 c. white vinegar
1/4 c. brown sugar
1/2 t salt
1/4 c. chopped parsley
Horseradish to taste
Olive oil to taste
Bring vinegar, brown sugar, and salt to a boil. Pour over carrots and marinate for 3 hours or more. Drain liquid and add chopped parsley, horseradish and olive oil to coat.