August 30, 2011

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.


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.

19 comments:

  1. Karen, congrats on the 3 years. Have been busier than I have wanted to be, but glad a took a moment to see your carrots. Definitely will be making these in Florida. Susan

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  2. Karen, congrats on 3 years!
    The carrots looks so easy and yummy, will try them soon. Thanks for sharing.
    Peace, Judi

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  3. I think this is best with grille fish or meat.

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  4. Ha! You know what? My favorite part is always the carrots. I was just talking to my hubby about that yesterday. I always put mostly carrots in my batches of pickled jalapeños (his favorite part). I put them on pretty much anything...inside sandwiches is my favorite. Delicious!

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  5. They look exactly like what I used on Sunday morning--except better! (cuz mine were out of a can)
    You take such good pictures.

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  6. Thank you so much, Karen! I can't wait to start looking through it.
    This recipe looks so good, I will definitely make this.

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  7. I've always wanted to make these carrots. As always great photography Karen. And congrats on 3 years. Loving your blog.

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  8. You seriously take the loveliest photos of food I've ever seen. I got hungry just reading this!

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  9. I tasted some pickled spicy carrots at the farmers' market on Saturday (spendy!) and thought that I should make my own. You must have read my mind, Karen. Thanks for the recipe.

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  10. Hello Dear Karen,

    Your pickled carrots look delicious. I love to eat the straight from the jar. As well as you do I put them in almost everything.

    Happy belated anniversary.

    Mely

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  11. Mmm I love finding new pickling recipes, especially when they have a bit of spice! These look great!

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  12. Karen, congrats with the 3 years. I've been a little busy (bronchitis) and haven't been around much. Your carrots sound really tasty and the pic is awesome!

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  13. Your post made me chuckle today. We got a bag of these carrots from the Mexican restaurant we ordered from the other night and I was a little hesitant to try them. That's not going to be the case next time, they sound delicious!

    Congrats to Joan on the win (yea!) and to you for your 3rd year Karen. That reminds me, I think I'm coming up on 4 next month. Crazy how fast time flies!

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  14. Three years, that's wonderful! Pickling anything is good in my book! I'm going to try my hand at making real pickles this year (never canned before...)maybe I'll get adventurous and try pickling other things.

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  15. Hi my dear friend Karen, how are you? THANK YOU FOR VISITING ON MY BLOG,I hope all is well with you,


    KISSES AND BLESSINGS!

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  16. I just made a canned version of this and the first time I opened a jar, I ate about half of it. Delicious!

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  17. I hate carrots! Except when made this way. One step closer to a better diet. What else can you pickle like this?

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  18. Hi, I'm confused! The recipe says pickled carrots, but there's no vinegar?

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  19. Hi Amy... there should be enough liquid (that contains vinegar) in the can of jalapenos. If there's not enough to cover all the veggies in the jar, add some vinegar to it.

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