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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexican Pickled Carrots Recipe

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This recipe for Mexican Pickled Carrots is from Good Eats, 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:  
2 pounds large carrots
2 large jalapeņos
1/2 medium white onion
5 cloves garlic, diced
1 1/2 cups white vinegar
1 1/2 cups water
6 Bay leaves
10 peppercorns
2 teaspoon dried oregano
1 teaspoon salt
Directions:
Directions:
Peel and slice carrots and onion into 1/4 inch thick pieces. Cut the stems off jalapeņos and slice thin on diagonal. Set aside.
In a large stock pot add the garlic, vinegar, water, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeņos. Lower heat to medium-low and cook for 15 minutes, uncovered.
Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. Keep refrigerated.
Fine to eat after 3 hours, best if pickled for at least a day or two.

 

 

 

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