Mexican Pickled Carrots
Try this Mexican Pickled Carrots recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 bay leaf
- 1 cup water
- 1 teaspoon sugar
- 1 sprig fresh thyme
- 1/2 small red onion thinly sliced
- 2/3 uprice wine vinegar
- 4 cups carrots peeled and cut into matchsticks
- 2 hot peppers (i use jalapeã±os) sliced into thin rings,
- Carbohydrate 3.66482876498272 g
- Cholesterol 0 mg
- Fat 0.0846137822155816 g
- Fiber 0.606450949609828 g
- Protein 0.411240215745219 g
- Saturated Fat 0.0141282904531805 g
- Serving Size 1 1 cup (103g)
- Sodium 296.545142287682 mg
- Sugar 3.05837781537289 g
- Trans Fat 0.0476517079341363 g
- Calories 15 calories
Combine the vinegar, water, bay leaf, thyme and sugar in a 3-qt. saucepan, and bring to a simmer.Place the carrots, onion and jalapeños into the saucepan, cover and bring back to a boil. Watch carefully as this happens quickly. Pour vegetables and brine into a bowl.Cool to room temperature, and pour into a glass jar with a tight-fitting lid.The pickles will keep for up to two weeks in the refrigerator.
