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Jalapeņo Carrots Recipe

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This recipe for Jalapeņo Carrots, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Johnson

Category:
Category:

Ingredients:  
Ingredients:  
2 bunches of carrots, peeled
1 cup apple cider vinegar, white vinegar, or rice vinegar
1/2 cup water
1/2 cup olive oil
1 onion, sliced thin
5-8 canned jalapeņos chiles, some seeds removed
1 tsp sugar

Directions:
Directions:
Buy the freshest carrots you can with tops intact. After peeling, cut diagonally into 3-inch pieces. If the carrots are tiny, don't cut them, leave them whole.

Steam carrots for about six minutes so they remain crisp.

Mix the marinade of vinegar, water, olive oil, onion slices, and jalapeņo chiles in a large bowl so you dump in the hot, steamed carrots as soon as they are ready. Stir the carrots around in the marinade and then sprinkle the sugar over the top of the carrots. While the carrots are cooling, stir them from time to time.

Place carrots in a jar and store in the refrigerator...they get better with time...if they last that long!

Personal Notes:
Personal Notes:
These are really good served with sharp cheddar cheese. You can also add a cilantro sprig and give them as a gift in pretty jars.

 

 

 

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