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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Pickled Carrots Recipe

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This recipe for Hot Pickled Carrots is from COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup water (maybe more)
1/4 cup vegetable oil
2 cups white vinegar
12 chiles de arbol, stems removed (or 1 ounce)
1 tsp oregano
1 tsp ground cumin
1 tsp black pepper
1 tsp salt (plus more to taste)
1 tsp sugar
1 pound carrots, cut diagonally into thin rounds
1/4 cup thinly sliced onions
1 garlic clove
1 (3 oz) can pickled jalapenos or 1 jalapeņo, seeds and stem removed, sliced
Directions:
Directions:
Combine water, vegetable oil, vinegar and chiles de arbol in a pot. Bring to a boil and then turn the heat down to medium. Cook for 5 minutes, uncovered.

Add the cumin, oregano, black pepper, sugar, and salt. Continue to cook on medium for 5 more minutes. Add the carrots, onions, garlic and jalapeņo; cook for 10 minutes, or until the carrots are your desired tenderness. Salt to taste

Makes about 2 pints. Cool and then refrigerate. Will keep for one month refrigerated.

 

 

 

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