Mexican Style Hot Pickled Carrots

Mexican Style Hot Pickled Carrots

Time: 30 mins

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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