Best Mexican Style Hot Pickled Carrots Recipes

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

Ingredients

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.

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

Ingredients

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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