dawn_mo
Well-known member
Mexican Style Hot Pickled Carrots
"These are the hot carrots like you get in Mexican restaurants. These are positively addictive. I usually make a batch and share with a friend or neighbor."
Ingredients
o 2 lbs carrots, peeled and sliced on the diagonal ( 1/4 inch thick)
o 2 yellow onions, peeled and sliced
o 1 1/2 quarts warm water
o 7 ounces whole canned jalapeno peppers, with liquid
o 1 tablespoon dried oregano
o 6 whole garlic cloves
o 2 cups cider vinegar
o 1/4 cup vegetable oil
o 2 bay leaves
o 1 tablespoon salt
Directions
1. Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
2. Boil for 5 minutes and then remove from heat.
3. To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
4. Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
5. Can also be kept in airtight containers in refrigerator.
6. Makes 8-9 cups.
"These are the hot carrots like you get in Mexican restaurants. These are positively addictive. I usually make a batch and share with a friend or neighbor."
Ingredients
o 2 lbs carrots, peeled and sliced on the diagonal ( 1/4 inch thick)
o 2 yellow onions, peeled and sliced
o 1 1/2 quarts warm water
o 7 ounces whole canned jalapeno peppers, with liquid
o 1 tablespoon dried oregano
o 6 whole garlic cloves
o 2 cups cider vinegar
o 1/4 cup vegetable oil
o 2 bay leaves
o 1 tablespoon salt
Directions
1. Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
2. Boil for 5 minutes and then remove from heat.
3. To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
4. Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
5. Can also be kept in airtight containers in refrigerator.
6. Makes 8-9 cups.