Best 2 Mexican Style Hot Pickled Carrots Recipes
**Mexican-Style Hot Pickled Carrots: A Spicy and Tangy Treat**
Looking for a vibrant and flavorful addition to your next taco night or Mexican-inspired meal? Look no further than these Mexican-style hot pickled carrots! These zesty carrots are made with a combination of vinegar, sugar, spices, and chiles, creating a delightful balance of sweet, sour, and spicy flavors. They are incredibly easy to make and can be enjoyed as a side dish, a topping for tacos and burritos, or as a snack on their own. This recipe article provides two variations: a classic version and a spicy version for those who love a little extra heat. Both versions promise a crunchy texture and a burst of flavor that will tantalize your taste buds. Get ready to add some Mexican flair to your meals with these addictive pickled carrots!
MEXICAN STYLE HOT PICKLED CARROTS
These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. Her loyal customers were saddened when she closed her doors and retired, but at least we are able to make these delicious carrots.
Provided by dawnie2u
Categories Vegetable
Time 30m
Yield 8 cups, 18 serving(s)
Number Of Ingredients 10
Steps:
- Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
- Boil for 5 minutes and then remove from heat.
- To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
- Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
- Can also be kept in airtight containers in refrigerator.
- Makes 8-9 cups.
MEXICAN STYLE HOT PICKLED CARROTS
Just like in the restaurant.
Provided by Elaine Laskowski
Categories Vegetables
Time 20m
Number Of Ingredients 10
Steps:
- 1. Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat. Boil for 5 minutes and then remove from heat. To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt. Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar. Can also be kept in airtight containers in refrigerator.
Tips:
- To make the pickling liquid, combine vinegar, water, sugar, salt, mustard seeds, coriander seeds, and red pepper flakes in a saucepan. Bring to a boil over medium heat, stirring occasionally until the sugar and salt dissolve.
- Use a sharp knife to cut the carrots into thin slices or sticks. This will help them pickle evenly.
- Pack the carrot slices or sticks into a clean glass jar. Make sure to leave some headspace at the top of the jar so that the pickling liquid can cover the carrots completely.
- Pour the hot pickling liquid over the carrots in the jar. Make sure that the carrots are completely covered by the liquid.
- Seal the jar tightly and let the carrots pickle for at least 24 hours before eating. The longer you pickle them, the more flavorful they will become.
- Once the carrots are pickled, they can be stored in the refrigerator for up to 2 weeks.
Conclusion:
Mexican-style hot pickled carrots are a delicious and easy-to-make snack or side dish. They are perfect for adding a little bit of heat and flavor to your next meal. With just a few simple ingredients, you can make these pickled carrots in no time. So what are you waiting for? Give this recipe a try today!
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