Name:

Hot Pickled Mexican Carrots

Description

Pickled Carrots for Mexican dishes.

Ingredients
2 lbs carrots
1 16 oz jar jalapeno peppers *NOTE* spice is pretty strong for this dish, I recommend mild peppers
1 white onion medium
2 tbs minced garlic (5-6 cloves)
1 1/2 cups white vinegar
1 1/2 cups water
1 tbsp vegetable oil
6 bay leaves whole
1 1/2 tsp black pepper
2 tsp dried oregano
1 tsp salt

Instructions
Peel and slice carrots into spears
Peel and roughly chop onion
In a large stock pot, add garlic, jalapeno juice, vinegar, water, oil, bay leaves, pepper, oregano and salt
Bring to boil, then add carrots, onion, and jalapeno peppers
NOTE: vapors are strong, try not to breathe in
Lower heat to medium low, and cook for 15 minutes uncovered
Turn off heat, and allow to cool completely before adding to a glass container with a lid.
Refrigerate for 3 hours, best if pickled for a few days
If the carrots are not covered in liquid while in the glass container, add equal parts vinegar and water to cover them.

Length

210

Calories

Servings

Date Created

Created By

John

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