SERVES 6 TO 8
- 1 cup white wine vinegar
- ½ cup dry white wine
- 1 tablespoon sugar
- 3 garlic cloves, crushed and peeled
- 2 fresh bay leaves
- 3 sprigs fresh mint, plus 1 tablespoon chopped
- 3 sprigs fresh Italian parsley, plus 1 tablespoon chopped
- 1 teaspoon kosher salt, plus more for seasoning
- 8 bunches baby carrots with tops, peeled and trimmed, with ½ inch of the greens remaining (about 35 to 40 tiny carrots)
- 1 tablespoon extra-virgin olive oil
In a wide saucepan just big enough to hold the carrots in a few layers, combine the vinegar, white wine, sugar, garlic, bay leaves, mint sprigs, parsley sprigs, and 1 teaspoon salt. Bring to a simmer, and add the carrots and enough water just to cover the carrots, about 1 cup. Simmer until carrots are tender—about 15 minutes, depending on their size. Remove carrots with tongs to a serving dish that will fit them snugly in several layers, strain the cooking liquid over top, and cool to room temperature. Cover, and refrigerate overnight.
When ready to serve, bring carrots back to room temperature. Remove from the liquid, and add to a large bowl. Toss with the olive oil, chopped parsley, chopped mint, and salt to taste. Drizzle with a few tablespoons of the marinade, just to moisten, and serve.