Mexican Pickled Carrots Recipe

Name: Mexican Pickled Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Canola Oil; 6 whole Carrots, Skin Removed, Sliced 1/2 Inch Thick; 4 whole Fresh Jalapeno Peppers, Stem Removed, Sliced 1/2 Thick; 6 cloves Garlic, Roughly Chopped; 1/2 heads Cauliflower, Cut Into Florets; 1 teaspoon Salt; 1 teaspoon Cracked Black Pepper; 1- 3/4 cup White Vinegar; 1- 3/4 cup Water; 7 whole Bay Leaves

Servings: persons

2 Tablespoons Canola Oil
6 whole Carrots, Skin Removed, Sliced 1/2 Inch Thick
4 whole Fresh Jalapeno Peppers, Stem Removed, Sliced 1/2 Thick
6 cloves Garlic, Roughly Chopped
1/2 heads Cauliflower, Cut Into Florets
1 teaspoon Salt
1 teaspoon Cracked Black Pepper
1- 3/4 cup White Vinegar
1- 3/4 cup Water
7 whole Bay Leaves

1
Begin by preparing all of your ingredients as this goes fairly quickly.
2
Heat a large skillet on medium, to high heat.
3
Add the oil and toss in the carrots, jalapenos, garlic, and cauliflower.
4
Stir and cook for about 6 minutes.
5
Add in the salt, pepper, vinegar, and water, and continue to cook, reducing the heat just a bit, for about 15 minutes.
6
Remove from the heat, add in the bay leaves, mix, and let cool.
7
Add everything into a bowl, or Tupperware dish, and let this sit overnight, or up to several weeks.
8
When you are ready to serve, spoon out the mixture, removing the bay leaves, and add as a side.
9
Fork the vegetables and eat them.
10
Add a piece or two to a chip.
11
Mix into your rice.
12
You figure it out, because instead of asking for a second basket of chips, you might ask for a refreshing and delicious bowl of veggies.
13
The coolness, and the pickling of the vegetables will really surprise folks at the table, and let them know that there is more to be served than the regular chips and salsa.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tablespoons Canola Oil, 6 whole Carrots, Skin Removed, Sliced 1/2 Inch Thick, 4 whole Fresh Jalapeno Peppers, Stem Removed, Sliced 1/2 Thick, 6 cloves Garlic, Roughly Chopped, and more.

Yes, Mexican Pickled Carrots falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Pickled Carrots

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