Hot Mexican Pickled Carrots

Hot Mexican Pickled Carrots
Hot Mexican Pickled Carrots | http://saltandwind.com All you have to do is meet Delilah Snell and you’ll likely be as convinced of her awesomeness as I am. She’s a rare breed as she’...
Skill
Course
Cuisine
Ingredients
12
Hands-On Time
30 minutes
Total Time
30 minutes
Yield
2 1/2 quarts
Servings
-
Hot Mexican Pickled Carrots | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Side, Snack
Cuisine
American, Mexican
Ingredients
12
Hands-On Time
30 minutes
Total Time
30 minutes
Yield
2 1/2 quarts
Servings
-
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Hot Mexican Pickled Carrots | http://saltandwind.com

All you have to do is meet Delilah Snell and you’ll likely be as convinced of her awesomeness as I am. She’s a rare breed as she’s one of a handful of Master Food Preservers in the nation, which means she spreads the word about preserving via her numerous endeavors from her events and blog to her line of preserves. Needless to say, when we met, it was quite clear Delilah and I were equally food obsessed and we quickly became friends. When we first met, I attended one of her pickling classes, which was a whirlwind of a day in which we made everything from kimchi and sauerkraut to preserved limes and spicy green beans. Of them all, this recipe for Mexican-style pickled carrots was a crowd favorite.

Ingredients

Instructions

Wash the jalapenos, trim and discard the ends then slice the remainder into thin rings. Heat oil in a large saucepan over high heat. When it shimmers, add the carrots, onions, and jalapenos, and garlic and cook until the veggies are warmed -- do not burn!

Tip

A few notes from Delilah: The veggie portion can be changed if you want less heat, just adjust the veg so that you still have enough for the jars. As for salt, do not use iodized salt as it will alter the taste and color of your final product. Go for any variety of salt from kosher to sea salt so long as it is free of chemicals and additives. You may want some windows open because it can get pretty pungent pretty quickly. 

In a separate, large nonreactive pot, add the remaining ingredients and bring to a boil over high heat. When it boils, turn off heat and set aside to steep until you can just taste the spices, at least 5 minutes. Add the veggie mixture to the vinegar mixture and simmer together until the chiles are cooked through, about 10 minutes.

Fill prepared jars, leaving 1/2-inch of headspace. If you are going to can them process in a water bath for 10 minutes. Alternatively, you can just put all the jars in the fridge and enjoy them within the next month.

Tip

If you are going to can them, here are a few pointers on canning and processing.

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/44-hot-mexican-pickled-carrots-recipe

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