HOT PICKLED CARROTS

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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!

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