hot pickled carrots
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.
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
1 quart
Ingredients
- 1 pound 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 tablespoon kosher or pickling salt
- 1/3 cup sugar
- 1 cup white vinegar
- 1 cup water
- 1/2 tablespoon dried oregano (if you have fresh use it!)
How To Make hot pickled carrots
-
Step 1Place all ingredients in a non reactive pot (stainless or enamel) and bring to a boil.
-
Step 2Reduce heat and simmer for a few minutes until the carrots are just tender crisp. You still want them to be rather crispy.
-
Step 3Turn 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.
-
Step 4If you taste these right away and they do not seem hot enough, give them time. The flavor and heat will develop. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Other Side Dishes
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#onions
Keyword:
#vinegar
Keyword:
#Carrots
Keyword:
#jalapenos
Ingredient:
Vegetable
Method:
Stove Top
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