Marinated Carrots

     Pickles are delicious; sometimes they are truly the condiment that makes the meal. Unfortunately, they are fermented (yeast, mold) and packed in vinegar (yeast, corn), which means they are taboo for some of us. Fortunately, many vegetables can be marinated using citrus or other fruit juice to be as tart, as spicy and as pickle-like as you would like. I wouldn't use these marinated carrots in a cheeseburger, but that's mostly because I can't eat cheeseburgers.

     1/3 c. freshly squeezed lime juice (See Juice in the Glossary)

     1/4 c. water

     2 tsp. salt (See Salt in the Glossary)

     2 tsp. coriander (See Spices in the Glossary)

     2 sprigs of peppermint (See Produce in the Glossary)

     4 sprigs of cilantro (See Produce in the Glossary)

     2 lb. carrots, peeled and cut into 1/3-inch-thick slices

     Mix the lime juice, water, salt, and coriander together. Add the mint and cilantro. Pour the carrots into a pot of boiling water, bring back to a boil and simmer until the carrots are tender but still crisp, probably 4 or 5 minutes. Drain and immediately stir into the lime juice mixture. Give them a stir every few minutes for 20-30 minutes. Remove the mint and cilantro. Refrigerate.