Hot Pickled Carrots

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
1 quart
Prep:
20 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

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  • 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!)

How to Make Hot Pickled Carrots

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!

Printable Recipe Card

About Hot Pickled Carrots

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




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