Pickled Mexican Carrots

Chiska gave me a jar of these for Christmas and they were so good.  I wasn't too sure about them when I saw them but they are delicious!! She found the recipe on a blog.

Pickled Mexican Carrots by- Ada Udall


5 pounds carrots, sliced 1/4” on a diagonal.
Put carrots in boiling water w/ 1 TBS salt for about 5 minutes till done but not soft. Test for the degree of crispness you want, then remove/ drain from hot water and put into a sink of ice water. You don’t want limp soggy pickles, but not too crisp either. Keep an eye on them and keep checking them and pull them off when they feel right to you.

In another pot put:
4 cups water
2 cups cider vinegar

2 TBS salt (I use pickling salt if I have it.)

Bring to a boil.

Open a small can of pickled jalapeno peppers. Use 1/4 cup of the liquid in the vinegar solution.

Slice 2 or 3 peppers into julienne strips.

Slice 1/2 white onion and

2 garlic cloves, peeled.

In a gallon jar, or several smaller ones that will equal a gallon, put down a layer of carrots, a few peppers, onion slices and garlic slices. Sprinkle a bit of cilantro and oregano on top and repeat starting with the carrots until all ingredients are used up. Pour hot vinegar solution over all and add 1 TBS olive oil on top and let stand for at least three days. You can repack into smaller jars or just eat them out of the big one. They will keep in the fridge for a few weeks. I have actually found a jar from last year in the root cellar and we opened it up and they were great! At room temp I don’t think that they would last as long as that.