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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mexican Pickled Carrots Recipe

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This recipe for Mexican Pickled Carrots, by , is from Good Eats, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Victoria Lucas


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

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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