Classic Mexican Pickled Carrots
Classic Mexican Pickled Carrots

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, classic mexican pickled carrots. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Classic Mexican Pickled Carrots. Such a great snack now! #worldonaplate #mymexican Authentic Mexican Pickled Carrots. These are great for summer time snacking and for a little something as you grill or make dinner.

Classic Mexican Pickled Carrots is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Classic Mexican Pickled Carrots is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook classic mexican pickled carrots using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Classic Mexican Pickled Carrots:
  1. Prepare Whole Carrots
  2. Prepare Med White Onion
  3. Get Large Jalapeños
  4. Take White Distilled Vinegar
  5. Get Water
  6. Take Minced Garlic
  7. Get Whole Bay Leaves
  8. Take Mexican Oregano (yes it matters…trust me, you can taste the difference)
  9. Make ready Kosher Salt

My favorite pickled carrots have to be spicy, with a little crunch. This Mexican-style pickled carrot recipe is great for topping tacos, tostadas and/or quesadillas or as a side to any South-of-the-border entrée. These spicy carrots are also delicious added to a bowl of soup or tossed with spring greens, feta cheese and just a drizzle of olive oil. Meet the spicy pickled carrots that are about to forever change your Taco Tuesday or even just your snack-dinner Wednesday.

Steps to make Classic Mexican Pickled Carrots:
  1. Combine vinegar, water, garlic, bay leaves, oregano, and salt in a large sauce pan and bring to a low boil.
  2. In the meantime, slice carrots into ovals diagonally about 1/8” thick, slice onion into thin halves, and slice jalapeños thin, just a little less than the carrots.
  3. Once the brine has begun to boil, add the carrots, onion, and jalapeño.
  4. Reduce heat to medium low and cook for about 20 minutes.
  5. Remove from heat and let cool for at least 30 minutes before you place in a glass jar.
  6. Place the jar in the refrigerator and let sit for two days for best results. You can eat sooner, but I’ve found the flavors are so much better after two days.

These crunchy, spicy, tangy pickles are made for serving with (or on top of) Mexican staples like tacos and enchiladas, or even just alongside a cold beer. Add warm water and bring to a boil over high heat. Place carrots in a large saucepan; add enough water to cover. In another large saucepan, combine remaining ingredients. Add in vinegar, water, sugar, and salt; increase heat to medium-high and.

So that’s going to wrap this up with this special food classic mexican pickled carrots recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!