Mexican Style Hot Pickled Carrots

Elaine Laskowski

By
@hathor

Just like in the restaurant.


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Rating:

Comments:

Serves:

lots

Prep:

15 Min

Cook:

5 Min

Method:

Stove Top

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mexican