MEXICAN PICKLED CARROTS RECIPES

Name: Mexican Style Hot Pickled Carrots
Cook time: 30 min
Total time: 30 min
Yield: 8 cups, 18 serving(s)
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

MEXICAN STYLE HOT PICKLED CARROTS RECIPE - FOOD.COM

Mexican Style Hot Pickled Carrots Recipe - Food.com image

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.

Total Time 30 minutes

Prep Time 0S

Cook Time 30 minutes

Yield 8 cups, 18 serving(s)

Number Of Ingredients 10

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

Steps:

Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
Boil for 5 minutes and then remove from heat.
To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
Can also be kept in airtight containers in refrigerator.
Makes 8-9 cups.

Nutrition Facts : Calories 62.8, FatContent 3.3, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 611, CarbohydrateContent 7.2, FiberContent 2, SugarContent 3.3, ProteinContent 0.8

EASY PICKLED ONIONS RECIPE | MEXICAN PLEASE

Easy Pickled Onions Recipe | Mexican Please image

Here's an easy recipe for a quick batch of delightful pickled onions. You can use these on sandwiches, tacos, tostadas, or anything that needs a final dash of zip to liven it up. (Note: instructions are not meant for long term canning.)

Provided by Patrick Calhoun | Mexican Please

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 8 (1 pint)

Number Of Ingredients 7

Ingredients

1 red onion
3/4 cup vinegar
3/4 cup water
1 teaspoon salt
1 clove garlic
freshly ground pepper
pinch of sugar (optional)

Steps:

In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional). Bring to a light boil or until all of the salt is dissolved.
Chop up the red onion (you can peel and discard the outer skin). I cut it into quarters and then slice lengthwise.
Give the slices a quick toss and then stuff them in a pint-sized glass jar. Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns).
Let cool on counter for a few minutes. Then cover and store in the refrigerator.
The pickled onions will have most of their flavor after a few hours of resting in the brine.

Nutrition Facts : Calories 12 kcal, ServingSize 1 serving

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MEXICAN STYLE HOT PICKLED CARROTS RECIPE - FOOD.COM

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.
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