Aunt Pollys Mexican Pickled Carrots Recipes

AUNT POLLYS MEXICAN PICKLED CARROTS

Steps:

• 1. Wash, peel and slice into 1/4" slices as many carrots as you want to pickle.
• 2. Mix brine ingredients in a non reactive pan and heat to boiling. Taste the brine and adjust your flavorings (more vinegar Or water, more salt, garlic and spiciness to your liking) If you use the optional hot pepper, you can adjust the heat by adding more, but you cannot take any out, so I suggest you start with a conservative amount and add if you want it spicier) Keep just below boiling until needed.
• 3. Place carrots in a lg saucepan or stock pot, cover with salted water and cook until crisp tender. Do not over cook or you will end up with spicy pickled carrot baby food.
• 4. Drain carrots well and pack in sterilized pint jars.
• 5. Pour Hot brine over and leave about 1/2 inch headspace. Wipe rims and place lid and ring on the jar and turn it finger tight. (Not arm wrestling here, just tight)
• 6. Process in a boiling water bath for 10 minutes, remove and place on a towel in draft free place, let cool. When cool, check seals and store in cool dark place for at least a week to develop flavor.
• 7. If there are any jars that do not seal, keep them in refrigerator and taste them occasionally. LOL
• 8. I have also placed a small garlic clove in the bottom of the jars before packing or packed some rings of sweet hungarian peppers or slices of onions or sliced green peppers in with these carrots for variety

TAQUERIA-STYLE SPICY PICKLED CARROTS

Steps:

• Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
• Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
• Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
• Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.