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Spicy Pickled Carrots
Variation #1 w/Bay Leaves
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Category: Side Dish/Mexican Yield: 1 quart Prep Time: 10 mins Cooking Time: 20 mins My Rating:  |
Source:  Mexican Cuisine |
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Ingredients:
• 2 lbs large carrots, peeled and sliced into 1/4 inch thick pieces • 5 cloves garlic peeled and diced • 1 1/2 cups vinegar • 1 1/2 cups water • 10 bay leaves, whole • 8 peppercorns • 1 teaspoon salt • 6 oz. pickled jalapenos |
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1. Heat oil in a large saucepan and saute the garlic.
2. Add in carrots and saute for 2-3 minutes.
3. Carefully add in vinegar, peppercorns, salt, and and bay leaves.
4. Bring to a simmer for 5 minutes and then add water and jalapenos and bring to a simmer again for another 10 mintues.
5. Let it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight.
6. Store the carrots in the liquid and use a slotted spoon to serve them. You may leave the bay leaves in the liquid to add to the flavor, but do not eat them.
