carrot tops

My carrot-top grandchildren

like carrots

but not crunchy ones

Here is what I do to soften them a bit . . .

simmer baby carrots in water or white wine
for 15-20 minutes until a bit soft

{I used Pino Grigio as it was what was on hand}

empty a jar of bread and butter pickles 

and save the brine

fill the empty jar with the cooked carrots

return the sweet brine to the jar

and refrigerate for a few hours

these are also a nice addition to a relish tray