A great pickle, no need in oil or sterilization, fantasticly tasty!
Ingredients: 1kg small carrots
250g fresh mint, or 3 tb sp. dryed
Directions: Wash the mint, allow to dry completely and chop very finely, or process in a food processor. Peel the garlic and chop or process as well.
Mix the garlic and mint thoroughly.
Scrape and slice carrots. Drop a layer of carrots into the jar Top with mint-garlic mixture and some salt. Repeat layer after layer, until all used up. Pour the vinegar on the top of the jar and place the lead on tightly.
Store in a cool dry place for 2 - 3 months.
When removing carrots from the jar, use a clean, oil-free spoon.