Mexican Style Hot Pickled Carrots |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. Her loyal customers were saddened when she closed her doors and retired, but at least we are able to make these delicious carrots. Ingredients:
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 ounces whole canned jalapeno peppers, with liquid |
1 tablespoon dried oregano |
6 whole garlic cloves |
2 cups cider vinegar |
1/4 cup vegetable oil |
2 bay leaves |
1 tablespoon salt |
Directions:
1. Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
2. Boil for 5 minutes and then remove from heat.
3. To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
4. Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
5. Can also be kept in airtight containers in refrigerator.
6. Makes 8-9 cups.
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