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Hot Pickled Carrots

Hot Pickled Carrots

Print Recipe
Hot Pickled Carrots
If you grew up in California you know exactly what these are. Every worthy taco shop has these along side their salsa bar. I prefer the crispy or harder ones that have a bit of a snap to them over the more marinated and soft ones.
Course Side Dish, Snacks
Cuisine Mexican
Keyword Side, Snacks
Servings
Ingredients
Course Side Dish, Snacks
Cuisine Mexican
Keyword Side, Snacks
Servings
Ingredients
Instructions
  1. Place sliced carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
  2. Boil for 5 minutes and then remove from heat.
  3. Add the peppers, onions, oregano, garlic, vinegar, balsamic, cinnamon, bay leaves, and salt.
  4. Let cool for 2-3 hours. Put in sealable jars and place in refrigerator. These will keep for a week after opening sealed jars.
Recipe Notes

These are the best summer time snacks to have around the house for barbecues, snacking with chips and salsa, or just to eat with a bean and cheese burrito which is my personal favorite way to enjoy them.

 

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