Mexican Pickled Carrots
Mexican style spicy pickled carrots.
Servings: 1 quart mason jar
- 1 lb. carrots peeled and cut into sections
- 1 small onion sliced
- 3 jalapeno peppers sliced
- 3 cloves garlic sliced
- 2 sprigs fresh thyme
- 1 teaspoon oregano
- 2 bay leaves
- 1¼ cups cider vinegar
- ¾ cup water
- 2 teaspoon sea salt
- 1 teaspoon sugar
Slice carrots, onions, peppers, and garlic, and add to a medium-sized pot, along with the herbs.
Mix in the remaining ingredients and bring to a boil.
Remove the pot from the stove and allow to cool slightly.
Pour the mixture into one quart sterilized jar and seal.
The carrots will be ready to eat in three days. Serve with your favorite Mexican meal, or do what I do, and eat them straight out of the jar!
Calories: 12kcal | Carbohydrates: 25g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 161mg | Fiber: 1g | Sugar: 15g