Spicy Pickled Mexican Carrots
A great find is this recipe , from a site with great pictures,I go there often just to look at them and try to learn more about photography. Pickled carrrots are a first for me,can’t wait to open the jar.
Ingredients for Spicy Pickled Mexican Carrots
500 gr carrots
1 big white onion
3 chili peppers
4 garlic cloves
2 bay leaves
1 t black pepper
1 t oregano
2 cups (500 ml) vinegar
3 cups (750 ml) water
1/8 cup oil
Directions for Zanahorias en Escabece recipe
Peel and slice the carrots. Clean the onion and garlic and slice. Cut the chili peppers into pieces.
In a pot,add the vinegar and water,when starting to boil,remove and cover with a lid until needed.
Heat the oil in a frying pan and fry the carrots for five minutes. Add the onion,garlic,chili peppers and bay leaf. After 10 minutes add the peppercorns and oregano.
Stir for another 3 minutes and set aside.
Add in sterilized jars and pour the vinegar solution. Seal and set aside to cool.