Carrots are good for you and help you see. Eat too many of them, and risk turning orange (we’ve seen it happen.) If you’ve got a bag of carrots that are a bit flexible or are dried out a bit and look white and chalky—don’t fret. These carrots are still edible. Here’s what you can do with them, courtesy of MyRecipes…
½ pound baby carrots or peeled carrots cut into small sticks or rounds
6 ounces vinegar (apple cider or white wine or rice wine vinegar are all great choices)
4 ounces honey (can sub sugar, brown sugar or maple syrup for interesting flavor)
1 tablespoon mustard seed (I use half brown and half yellow but you can also use other spices like cardamom, coriander, peppercorns, and the like)
Pinch red pepper flakes (optional)
Mix honey or sugar into vinegar a little bit at a time to your desired level of sweet/sour, tasting as you go. Heat in a nonreactive pan over medium high heat with mustard seed until at a simmer and add carrots. Simmer carrots in vinegar, honey and mustard seed till cooked but still crisp (1-3 minutes). Store overnight in fridge in liquid. Before serving, remove from brine and toss with chopped fresh herbs of your choosing.