Cenouras em conserva (carrots in vinegar)
Rinse and peel 4 carrots, then blanch them for 12 minutes in plenty of salted water.  Drain them, leave them to cool, slice them into 7-8 mm thick rounds then put them in a bowl with a full glass of vinegar, 4 cloves of finely chopped garlic, a sprig of parsley (chopped), a teaspoon of ground sweet pimento and a clove.  Refrigerate for at least 3 hours, stirring the carrots every now and then.  Serve as an appetizer with olives.