Hot Pickled Carrots

Mary Ann Hanson

By
@DeaconGrandma

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 grilled meat.


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Comments:

Serves:

1 quart

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

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!)

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy