NINFA’S SPICY PICKLED CARROTS Recipe

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This recipe for NINFA’S SPICY PICKLED CARROTS is from The Ronemous Family Cookbook Project, 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: Miscellaneous

Ingredients:	Ingredients: 1 cup water 1/4 cup vegetable oil 2 cups white vinegar 1 ounce chiles de arbol, stems removed 1 teaspoon ground cumin 1 teaspoon oregano 1 teaspoon black pepper 1 teaspoon kosher salt (plus more to taste) 1 pound carrots, cut into thin rounds 1/4 cup slivered onions 1 garlic clove 1 jalapeño, seeds and stem removed, sliced

Directions:	Directions: In a medium-sized pot, add the water, vegetable oil, vinegar and chiles de arbol. Bring to a boil and then turn the heat down to medium. Cook for 5 minutes, uncovered. Add to the pot the cumin, oregano, black pepper and salt. Continue to cook on medium for 5 more minutes. Add the sliced carrots, onions, garlic and jalapeño, and cook for 10 minutes, or until the carrots are your desired texture. Taste and add more salt if you prefer. Cool and then refrigerate. Will keep for one month refrigerated.

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NINFA’S SPICY PICKLED CARROTS Recipe

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