Pickled Carrots and Jalapeņos

Cans of pickled jalapeño chilies and carrots, available in most supermarkets, testify to the popularity of the Mexican way of pickling vegetables.

Recipe Categories : | Mexican | Chili | Hot & Spicy | Condiments | Pickles | Carrots | MAIN INDEX |

Makes : 5 cups

Ingredients :

• 2 cups Fruit Vinegar or cider vinegar
• ¼ cup fresh lime juice
• ¼ cup olive oil
• 1 cup water
• ½ tbsp fresh marjoram leaves or 1 tspn dried marjoram
• 1 large bay leaf
• 1 tspn caraway seeds
• ½ tbsp salt
• 1 tspn cracked black pepper
• 4 - 5 carrots, scraped and cut diagonally into ¼" ovals
• 10 - 15 jalapeño chilies, pricked with a knife to make a small slit in each
• 1 medium onion, cut into ¼" wedges, layers separated
• 6 garlic cloves, peeled and halved

Preparation and Cooking Instructions :

1. Place the vinegar, lime juice, oil, water, marjoram, bay leaf, caraway seeds, salt, and pepper in a large nonreactive pot. Bring to the boil over a high heat. Add the carrots, jalapeños, onion, and garlic. Bring to the boil, reduce the heat, and simmer until the vegetables start to wilt, about 2 minutes. Remove from the heat and cool completely, at least 45 minutes.
2. Transfer the cooked vegetables and liquid to a glass or heavy plastic container, cover, and refrigerate overnight before serving. Will keep, refrigerated, for up to several weeks.