Authentic Mexican Pickled Carrots

• Vegan
• Gluten free
• Paleo

• Produce

  • 6 Bay leaves, whole
  • 2 lbs Carrots, large
  • 5 cloves Garlic
  • 2 Jalapenos, large
  • 2 tsp Mexican oregano, dried
  • 1/2 White onion, medium

• Baking & Spices

  • 1 tsp Kosher salt
  • 10 Peppercorns

• Oils & Vinegars

  • 1 1/2 cups White vinegar

• Liquids

  • 1 1/2 cups Water

Found on keviniscooking.com

Description

Directions

• Peel and slice carrots and onion into 1/4 inch thick pieces (See Note 2). Cut the stems off jalapeños and slice thin on diagonal (See Note 3). Set aside.
• In a large stock pot add the garlic, vinegar, water, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.
• Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. Keep refrigerated.
• Fine to eat after 3 hours, best if pickled for at least a day or two.

Nutrition