Best Hot Pickled Carrots Recipes

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MEXICAN STYLE HOT PICKLED CARROTS



Mexican Style Hot Pickled Carrots image

These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. Her loyal customers were saddened when she closed her doors and retired, but at least we are able to make these delicious carrots.

Provided by dawnie2u

Categories     Vegetable

Time 30m

Yield 8 cups, 18 serving(s)

Number Of Ingredients 10

2 lbs carrots, peeled and sliced on the diagonal (1/4 inch thick)
2 yellow onions, peeled and sliced
1 1/2 quarts warm water
7 ounces whole canned jalapeno peppers, with liquid
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tablespoon salt

Steps:

  • Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
  • Boil for 5 minutes and then remove from heat.
  • To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
  • Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
  • Can also be kept in airtight containers in refrigerator.
  • Makes 8-9 cups.

CHINESE BBQ PULLED PORK SLIDERS WITH PICKLED CUKES AND CARROTS AND SWEET-AND-HOT MUSTARD SAUCE



Chinese BBQ Pulled Pork Sliders with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 7h10m

Yield 12 sliders

Number Of Ingredients 31

1/4 cup light brown sugar
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon Chinese five-spice powder
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon onion powder
1 boneless pork butt or shoulder, fat cap scored deep (about 5 pounds)
Butter, for griddling
12 slider rolls, preferably King's Hawaiian
Pickled Cukes and Carrots, for serving, recipe follows
Sweet-and-Hot Mustard Sauce, for serving, recipe follows
Sweet Chile Sauce, for serving, optional
2 cups rice vinegar
1/4 cup sugar
2 teaspoons kosher salt
1 cup shredded carrots
1 cup half-moon slices English cucumber
1 teaspoon crushed red pepper
1/4 cup dried mustard
1/4 cup boiling water
2 tablespoons honey
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/2 cup rice vinegar
1/4 brown sugar
1/4 teaspoon table salt
1 to 2 tablespoons crushed red pepper
1 tablespoon fresh grated ginger
1 clove garlic, grated

Steps:

  • Mix the brown sugar, salt, pepper, five-spice powder, garlic powder, ground ginger and onion powder in a bowl, and then rub all over the pork. Place on a wire-racked baking sheet. Cover with plastic wrap and let it sit for 2 hours, or preferably overnight in the refrigerator.
  • Preheat the oven to 325 degrees F with the oven rack in the middle position.
  • Remove the plastic wrap and cover the pork with a layer of parchment paper. Then seal over the top with aluminum foil. Roast for 3 hours. Remove, uncover and drain any liquid fat. Return the pork to the oven and roast until the pork registers 200 degrees F on an instant-read thermometer and the pork is well browned, about 1 1/2 hours more. Transfer the pork to a large dish, cover with foil and let rest for 20 minutes.
  • Sandwich Build: Using two forks or your hands, pull apart the warm pork into shreds and chunks. Butter and griddle the rolls until golden brown. Place ample quantities of pork on the bottom buns, then top with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce or Sweet Chile Sauce if desired.
  • Bring 1 cup water, the vinegar, sugar and salt to a boil in a saucepan until the sugar and salt are dissolved. Take off the heat, and add in the carrots, cucumbers and crushed red pepper and let sit for at least 30 minutes.
  • Mix the mustard, water, honey, sesame oil, vegetable oil and salt in a bowl until smooth.
  • Ingredients and Directions
  • Bring the vinegar, sugar and salt to a boil in a saucepan and cook until dissolved. Simmer until thickened and reduced by half, about 15 minutes. Stir in the crushed red pepper, ginger and garlic, and serve.

HOT PICKLED CARROTS



Hot Pickled Carrots image

I love the pickled carrots served at the Mexican restaurants where I live. They are so good to eat with a burrito. After doing some research and experiementation I came up with this recipe. It is pretty much dead on for the taste I wanted. I will often take these for lunch to eat with a sandwich. They go well with almost any...

Provided by Mary Ann Hanson

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 8

1 lb carrots, peeled and cut into sticks (i just use baby carrots)
1 large yellow onion, sliced and separated
3 jalapeno peppers sliced lengthwise with stems, seeds, and all
1/2 Tbsp kosher or pickling salt
1/3 c sugar
1 c white vinegar
1 c water
1/2 Tbsp dried oregano (if you have fresh use it!)

Steps:

  • 1. Place all ingredients in a non reactive pot (stainless or enamel) and bring to a boil.
  • 2. Reduce heat and simmer for a few minutes until the carrots are just tender crisp. You still want them to be rather crispy.
  • 3. Turn off heat and let cool. Put into a jar or other container and refrigerate for a few days to blend flavors and let veggies cure.
  • 4. If you taste these right away and they do not seem hot enough, give them time. The flavor and heat will develop. Enjoy!

MEXICAN STYLE HOT PICKLED CARROTS



Mexican Style Hot Pickled Carrots image

Just like in the restaurant.

Provided by Elaine Laskowski

Categories     Vegetables

Time 20m

Number Of Ingredients 10

2 lb carrots, sliced on diagonal
2 yellow onions, peeled and sliced
1 1/2 qt warm water
7 oz whole canned jalapeno peppers with liquid
1 Tbsp dried oregano
6 clove garlic
2 c cider vinegar
1/4 c vegetable oil
2 bay leaves
1 Tbsp salt

Steps:

  • 1. Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat. Boil for 5 minutes and then remove from heat. To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt. Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar. Can also be kept in airtight containers in refrigerator.

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