Ingredients
-
2
-
2
-
1 1/2
-
7
-
1
-
6
-
2
-
1/4
-
2
-
1
-
-
-
-
-
Directions
Mexican Style Hot Pickled Carrots, 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 , used 26oz of Jalapenos, slit each one to allow the juice out I like them hot I also boiled them less time, I like them a bit more firm (SoCal thing I guess) I put them in jars after 30mins making sure there were jalapenos in each jar and let them cool on the counter, I agree with others who think boiling 5 minutes is excessive I boiled for 1 5 minutes, tasted, and immediately took off the heat, threw in the other ingredients, and transferred to a bowl to lessen heat point and I added some ice cubes the carrots are a little too soft for my taste so next time I will not be boiling And yes, Im in San Diego so maybe harder carrots is a regional preference BTW, it doesnt say when to add the vegetable oil in the recipe ???
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Steps
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1
Done
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Put Carrots in a Large 3 or 4-Quart Pot. Add Warm Water and Bring to a Boil Over High Heat. |
|
2
Done
|
Boil For 5 Minutes and Then Remove from Heat. |
|
3
Done
|
to Pot, Add the Peppers, Onions, Oregano, Garlic, Vinegar, Bay Leaves and Salt. |
|
4
Done
|
Let Cool For 2-3 Hours. Put in Jars and Place in Refrigerator. These Will Keep For a Week After Opening Jar. |
|
5
Done
|
Can Also Be Kept in Airtight Containers in Refrigerator. |
|
6
Done
|
Makes 8-9 Cups. |
