TAQUERIA-STYLE PICKLED JALAPENOS AND CARROTS RECIPE
Steps:
- Slice the jalapenos and carrots to ¼ inch thick, discarding the stems. A mandolin is great for this to achieve uniform slices.
- Heat the oil in a large pan to medium heat. Add the jalapeno and carrot slices. Cook them, stirring a bit, for 5 minutes.
- Add the garlic, oregano and peppercorns. Stir and cook another minute, until you can smell the garlic.
- Add the remaining ingredients and bring to a quick boil.
- Reduce the heat and simmer for 10 minutes.
- Cool, then transfer to a jar.
Nutrition Facts : Calories 20 kcal, Carbohydrate 2 g, Sodium 442 mg, Sugar 1 g, ServingSize 1 serving
TAQUERIA STYLE PICKLED JALAPENOS AND CARROTS
This recipe will result in two pint-sized jars of pure zip. They'll keep in the fridge for at least a month. (Note: these instructions are not designed for long-term canning.)
Provided by Patrick Calhoun | Mexican Please
Time 20m
Number Of Ingredients 12
Steps:
- Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.
- Peel and quarter the onion, chopping into thin slices. Peel and roughly chop the garlic.
- Heat a glug of oil in a medium sized sauce pan over medium heat. Saute the onion and garlic for a few minutes.
- Add the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don't have seeds or peppercorns on hand.
- Add the jalapenos and carrots. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional). Simmer until the jalapenos are just turning army green in color.
- Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. You can also use a single quart-sized Mason jar. You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
- I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time.
Nutrition Facts : Calories 27 kcal, Carbohydrate 4 g, Sodium 14 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PICKLED JALAPENOS AND CARROTS
When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!
Provided by jcjeffers
Categories Side Dish Vegetables Carrots
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.
Nutrition Facts : Calories 30.4 calories, Carbohydrate 7.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 14.3 mg, Sugar 5.7 g
PICKLED CARROTS
The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. -Cecilia Grondin, Grand Falls, New Brunswick
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
PICKLED JALAPENOS AND CARROTS
Steps:
- Bring vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour. Remove from heat, let cool and store in airtight container
PICKLED CARROTS WITH JALAPENOS
I found this on a blog a while back (sorry I don't recall where) and adapted it to what I had available. These can be eaten soon after making though I find the longer they sit, the better they are. They will keep in the refrigerator indefinitely.
Provided by flower7
Categories Peppers
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Add oil to a large saucepan over medium heat and saute the garlic.
- Add carrots and saute for about 3 minutes.
- Add vinegar, bay leaves, peppercorns and salt. Bring to a bubble and reduce heat to low. Simmer for 5 minutes.
- Add water and jalapenos and bring to a simmer again for another 10 minutes.
- Let mixture cool completely.
- Transfer the carrots and cooking liquid into a covered container and refrigerate.
Nutrition Facts : Calories 41.3, Fat 1.9, SaturatedFat 0.3, Sodium 326.4, Carbohydrate 5.1, Fiber 1.5, Sugar 2.4, Protein 0.5
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