Mexican Style Hot Pickled Carrots Recipe

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Ingredients:

Serving

2 lbs carrots, peeled and sliced on the diagonal (1/4 inch thick)
2 yellow onions, peeled and sliced
1 1/2 quarts warm water
7 oz whole canned jalapeno peppers, with liquid
1 tbsp dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tbsp salt

Directions:

Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
Boil for 5 minutes and then remove from heat.
To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
Can also be kept in airtight containers in refrigerator.
Makes 8-9 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	331.43 Kcal (1388 kJ)
Calories from fat	177.8 Kcal
		% Daily Value*
Total Fat	19.76g	30%
Sodium	1922.7mg	80%
Potassium	1037.28mg	22%
Total Carbs	33.8g	11%
Sugars	13.4g	54%
Dietary Fiber	9.82g	39%
Protein	3.66g	7%
Vitamin C	75.2mg	125%
Vitamin A	2.3mg	76%
Iron	0.4mg	2%
Calcium	157.5mg	16%

Amount Per 100 g
Calories	39.97 Kcal (167 kJ)
Calories from fat	21.44 Kcal
		% Daily Value*
Total Fat	2.38g	30%
Sodium	231.88mg	80%
Potassium	125.1mg	22%
Total Carbs	4.08g	11%
Sugars	1.62g	54%
Dietary Fiber	1.18g	39%
Protein	0.44g	7%
Vitamin C	9.1mg	125%
Vitamin A	0.3mg	76%
Calcium	19mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.5

Points
8

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
cholesterol free

Bad Points

High in Sodium

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