Mexican pickled carrots

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You know those pickled carrots and jalapenos that they always have at taquerias, at the salsa bar?  I love them, but I had never thought of making my own until we went our friends Matt’s and Cari’s house for a barbeque.  So delicious!  Now we make them on a regular basis.

I use this simple recipe from About.com.

I like to use the jumbo carrots to make this, so that I don’t have to peel a ton of smaller carrots.

Slice them on the diagonal.

Let them simmer with the vinegar, jalapenos, bay leaves, salt, and peppercorns.

And that’s it!

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2 responses »

  1. Pingback: Carne asada tacos « Tiny Perfect Bites

  2. Pingback: Quick pickled cucumbers « Tiny Perfect Bites

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