mexican style hot pickled carrots

Name: Mexican Style Hot Pickled Carrots
Prep time: 15 min
Cook time: 5 min
Cuisine: Mexican
Ingredients: 2 pound(s) carrots, sliced on diagonal; 2 - yellow onions, peeled and sliced; 1 1/2 quart(s) warm water; 7 ounce(s) whole canned jalapeno peppers with liquid; 1 tablespoon(s) dried oregano; 6 clove(s) garlic; 2 cup(s) cider vinegar; 1/4 cup(s) vegetable oil; 2 - bay leaves; 1 tablespoon(s) salt

(1 RATING)

48 Pinches 1 Photo

Elaine Laskowski

Plymouth, PA

Updated on Mar 19, 2014

Just like in the restaurant.

Rate

prep time 15 Min

cook time 5 Min

method Stove Top

yield lots

Ingredients

2 pounds carrots, sliced on diagonal
2 - yellow onions, peeled and sliced
1 1/2 quarts warm water
7 ounces whole canned jalapeno peppers with liquid
1 tablespoon dried oregano
6 cloves garlic
2 cups cider vinegar
1/4 cup vegetable oil
2 - bay leaves
1 tablespoon salt

How To Make mexican style hot pickled carrots

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.
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