{"id":3481,"date":"2015-08-11T06:00:29","date_gmt":"2015-08-11T12:00:29","guid":{"rendered":"https:\/\/cheerykitchen.com\/?p=3481"},"modified":"2015-11-12T16:30:11","modified_gmt":"2015-11-12T23:30:11","slug":"mexican-pickled-carrots","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/mexican-pickled-carrots\/","title":{"rendered":"Mexican Pickled Carrots"},"content":{"rendered":"

What South of the Border specialty is sought after at your house? \u00a0We love it all, salsa, guacamole, but my, “gotta’ have ’em NOW<\/strong>,” prized treat is Mexican Pickled Carrots!<\/p>\n

\"Mexican<\/a><\/p>\n

These quick-pickled carrots are served as a condiment, at taco stands all over Central Mexico and I even find them at local taco shops. \u00a0The problem is, they are almost always gone, so I know I’m not the only one who craves these babies!<\/p>\n

Mexican Pickled Carrots<\/strong><\/h2>\n

What really sets Mexican Pickled Carrots apart is flavored rice vinegar. \u00a0If you’re not a fan, just use white or cider vinegar, it’s cheaper. \u00a0I like cider vinegar almost as well, but the rice vinegar just makes them extra flavorful and delicious.<\/p>\n

You may have young carrots to harvest in your garden…do it! \u00a0I like to buy the big bags of organic carrots from Costco. \u00a0They are awesome and priced right. \u00a0Also, right now produce prices are great everywhere thanks to local Farmer’s Markets. \u00a0I love to visit mine and support those folks. \u00a0Look for red onions, fresh thyme, and hot peppers too while you’re shopping.<\/p>\n

Wash and peel carrots, (although peeling is really optional), and slice them up. \u00a0I know most places cut carrots on the diagonal, but I really like sticks, cause they are great for snacking or on the side. \u00a0If you want to add them to tacos, cutting rounds is probably best. \u00a0Slice up your onions and peppers, and seed the peppers, if you’re a pansy like me. \u00a0Please remember to where rubber cloves when handling hot peppers.<\/p>\n

\"Mexican<\/a><\/p>\n

In a 3 quart saucepan<\/a>, combine the vinegar, salt, sugar, thyme, bay leaf, and water together and bring it to a boil. \u00a0Add the prepared carrots, onion, and peppers to the brine, cover and bring it back to a boil. Remove immediately to large mixing bowl<\/a> to cool if you like it to have some crunch. \u00a0I don’t like them completely raw or cooked. \u00a0I like a tender crisp carrot and this method does a great job of that.<\/p>\n

\"Mexican<\/a><\/p>\n

If you like your carrots raw, pour the boiling brine over the vegetables in a large bowl, let them cool and place them in a container in the refrigerator. \u00a0If you like them soft and cooked, leave them in the brine on your stovetop until they are to your liking, cool and then refrigerate.<\/p>\n

This recipe makes enough for at least a dozen tacos and fills a quart jar. \u00a0I always double or triple the recipe, cause they are gone in a flash if I don’t! \u00a0Mexican Pickled Carrots will keep well for up to 2 weeks in the refrigerator.<\/p>\n

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Mexican Pickled Carrots<\/div>\n
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Recipe Type<\/span>: Condiment<\/span><\/div>\n
Cuisine: Mexican<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
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