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Spicy Pickled Carrots
Variation #2 w/Mexican Oregano
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Category: Side Dish/Mexican Yield: ∼1 pint Prep Time: 5 mins Cooking Time: 10 mins My Rating:  |
Source: Fresh Approach Cooking |
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Ingredients:
• 4 large carrots, peeled and sliced on an angle • 1 bunch radishes, washed and quartered • 1-2 large jalapenos (more if you really like spicy), sliced into thick rounds • 1 clove garlic, sliced thin • 1 teaspoon Mexican oregano • 1 small white onion, halved & sliced • 1 cup white vinegar • 1 cup water • ½ teaspoon sugar • 2 teaspoons salt |
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1. Toss together the carrots, radishes and jalapenos and fit into a large glass container (with a lid)
2. In a large sauce pan, combine the garlic, oregano, onion, vinegar, water, sugar and salt. Bring to a simmer for two minutes.
3. Carefully pour the vinegar mixture over the carrot mixture until it covers all the vegetables, and allow to cool on the counter top. (Leftover liquid should be discarded) When cool, cap and refrigerate for at least 3 hours.
