Authentic Mexican Pickled Carrots

 Authentic Mexican Pickled Carrots

Given to me by my daughter-in-law Eva.

Ingredients 2 lbs large carrots 2 large jalapeños ( More jalapenos to taste) 1/2 white onion, medium 5 cloves of garlic smashed 1 1/2 cups white vinegar( Vinegar needs to be at least 5% strength as labeled on bottle) 1 1/2 cups water (For crunchier vegetables use half the water) 1 tbsp vegetable oil 6 bay leaves, whole 10 black peppercorns 2 tsp dried Mexican oregano (See Note 1) 1 tsp kosher salt Instructions Peel and slice carrots and onion into 1/4 inch thick pieces (See Note 2). Cut the stems off jalapeños and slice thin on a diagonal (See Note 3). Set aside. In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion, and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered. Add some ice to cool veg.l quickly for more crunch. Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lids. Keep refrigerated. Fine to eat after 3 hours, best if pickled for at least a day or two. CANNING MEXICAN PICKLED CARROTS This is a safe recipe for canning. This recipe fills 4 pint-size jars or 2 quart-size jars Brine made with at least 50% vinegar (5% acid) is safe pH for canning. Check your vinegar bottle to ensure it’s 5% acid, some store brands are only 4% (calling them table vinegar) and do not measure up for proper acidity for canning. Boiling water bath pints and half pints for 15 minutes and adjusting for altitude. (add 5 minutes to water bath time for every 1,000 feet in altitude. 15 minutes for sea level to 999 feet, 20 minutes for altitude 1000-1999, etc…). Remove from canner, let cool. Check to be sure the jars have sealed, then remove rings, label the lids, and store in a cupboard. I’ve had jars that were 4 years old and the pickled carrots were still delicious. Refrigerate once the jar is open, will stay good in the refrigerator for a month. Notes 1. The herb that makes this is Mexican oregano, but regular oregano works just as well. 2. Slice carrots on the diagonal for larger pieces to eat.

3. Cut the half, white onion, into 1/4 inch slices, no diagonal cut is needed as with carrots. 3.I keep these in a glass jar in the refrigerator myself for up to a month and they are gone.