Spicy Pickled Carrots

christina obrien

By
@nightsprite

Found on mexicanfood.about.com


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Ingredients

2 lb
large carrots, peeled and sliced into 1/4 inch thick pieces
5
cloves garlic peeled and diced
1 1/2 c
vinegar
1 1/2 c
water
10
bay leaves, whole
8
peppercorns
1 tsp
salt
6 oz
pickled jalapenos

Directions Step-By-Step

1
Heat oil in a large saucepan and saute the garlic. Add in carrots and saute for 2-3 minutes. Carefully add in vinegar, peppercorns, salt, and and bay leaves. Bring to a simmer for 5 minutes and then add water and jalapenos and bring to a simmer again for another 10 mintues.
2
Let it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Store the carrots in the liquid and use a slotted spoon to serve them. You may leave the bay leaves in the liquid to add to the flavor, but do not eat them. Always remove the bay leaves before you eat the carrots.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #spicy, #Carrots