Mexican Style Hot Pickled Carrots

Thanks to all of you who left comments on my previous post about "Karen Cooks" turning three! The winner of How to be a Domestic Goddess by Nigella Lawson is Joan from "Grandma's Recipe Box". Congratulations, Joan!

You can find a bowl of these spicy carrots on the tables of many Mexican restaurants in Southern California. 

I made this about 4 days ago and you can see that we've eaten lots of it already. We have it with breakfast, lunch and dinner and it goes well with eggs, sandwiches, grilled meat and of course, burritos and tacos! It's such a good mix, I don't know why I don't make it more often. 

Thinly sliced carrots, onions, and jalapeño peppers get dressed in  seasoned oil and vinegar. I've seen recipes that call for parboiling the carrots, but have read reviews that it makes the carrots too soft. I didn't parboil these carrots because we like a little crunch in them. They will soften a little the longer they sit in the dressing. You could also add thinly sliced radishes to this mix.

PRINT RECIPE

Mexican Style Hot Pickled Carrots

3 large carrots, very thinly sliced on the diagonal

1 medium onion, very thinly sliced

12 oz. can sliced jalapeño peppers

1 tsp Mexican oregano

5 cloves garlic, peeled and left whole

1 bay leaf

1 tsp salt

1 tsp black pepper

1/4 cup vegetable oil

Put all ingredients into a large bowl and mix thoroughly. Keep in a jar with a lid in the refrigerator. If there isn't enough liquid to cover the mix, add some cider vinegar. Serve with breakfast, lunch and dinner. Good with eggs, sandwiches, beef, chicken and of course, any Mexican food! Makes 1 quart.