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Mexican Pickled Carrots Recipe

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This recipe for Mexican Pickled Carrots is from Susie's Most Requested, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
ñ2 lbs baby carrots sliced in half lengthwiseñ
20 pickled jalapeño slices with some liquid from jar
1 medium thinly sliced onion
2 tsps minced garlic
1 ½ c white vinegar
1 ½ c water
6 bay leaves
12 whole peppercorns
2 tsp dried oregano
1 tsp salt
⅓ c sugar
Directions:
Directions:
Add all ingredients to pot and simmer 30 minutes
Remove from heat and cover an additional 30 minutes
Pour into containers and store in refrigerator
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
10 minutes plus cooking time
Personal Notes:
Personal Notes:
I use as an accompaniment to Albondigas soup or other Mexican meals.
Leticia always brought Jalapenos Restaurant carrots to work for me. I was hell-bent on making a decent version and finally got it.

 

 

 

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