So I pulled all the carrots out of my garden yesterday and I thought… hmmm… what can I make that can showcase the fabulous sweetness of homegrown carrots… I grew up in San Diego and these pickled carrots were in every single taco shop in the city! They are spicy (but not too spicy) and sweet (but not too sweet). They make a fabulous low-cal snack or picnic item!
Spicy Pickled Jalapeno & Carrots
3 cups distilled white vinegar
1/3 cup sugar
20 jalapenos, thinly sliced
4 cups sliced carrots
1 yellow onion, halved and sliced
6 cloves of garlic, sliced
2 tsp. dried oregano
1 tbsp. whole peppercorns
2 tsp. salt
In a large pot on high heat, bring the vinegar and sugar to a boil. When sugar has dissolved, add in all the ingredients, stir, and remove from the heat. Let stand 1 hour. Serve at room temp. Or for even more flavor, let sit in your refrigerator overnight.
Ever been to a taco shop in San Diego and had their Spicy Pickled Jalapenos & Carrots? Well try my recipe – http://t.co/Mz9HsqjWGG #vegan
these were delicious! my husband loved them! (and he’s a connoisseur of all mexican spicy carrots)