Another version of the Mexican pickled vegetables, for canning. Make sure your vinegar is at least 5% acidity (it will say on the label). From The Tasting Table, adapted from a recipe by Kevin West's "Saving the Season".
Provided by zeldaz51
Categories Vegetable
Time 40m
Yield 4 pints
Number Of Ingredients 12
Steps:
- In a small skillet set over medium-high heat, toast the cumin seeds, stirring often, until golden and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
- Mix the vinegar, water, 1 tablespoon plus 1 teaspoon of the salt, the oregano and crushed peppercorns in a medium saucepan and bring to a boil over high heat. Add the onion and jalapenos and turn off the heat.
- Bring a large saucepan of water and the remaining 1 tablespoon of salt to a boil. Add the carrots and simmer until crisp-tender, about 3 minutes. Drain the carrots in a colander and immediately transfer them to the saucepan with the vinegar and onions. Bring the ingredients to a boil, then turn off the heat.
- Divide the toasted cumin seeds, garlic cloves and red chiles (if using) among 4 clean pint canning jars. Using a slotted spoon, divide the carrots and onions among the jars. Top with the hot vinegar solution, leaving ½ inch of head space at the top of the jar. Wipe jar rims with a clean, damp cloth and put on lids and rings. Process jars in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 149.2, Fat 0.9, SaturatedFat 0.1, Sodium 3709.7, Carbohydrate 34.7, Fiber 9.7, Sugar 15.9, Protein 3.7
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jiffy
[email protected]These carrots are the perfect addition to any party platter. They're always a crowd-pleaser.
Will Will
[email protected]I love the fact that this recipe can be made ahead of time. It's a great way to save time on busy weeknights.
KandiGirl Sham
[email protected]These carrots are so easy to make and they're always a hit with my guests.
spanner bowy
[email protected]I'm not a huge fan of carrots, but these pickled carrots are delicious. They're the perfect balance of sweet and sour.
Antonio D. Bland Jr
[email protected]These carrots are a great way to add some extra flavor to my salads and wraps.
Nosimilo Dlamini
[email protected]I love the tangy flavor of these carrots. They're the perfect addition to a summer picnic.
Nikamma Yt
[email protected]I'm always looking for new ways to use carrots, and this recipe is a great one. The carrots are so flavorful and versatile.
Noushad khan Khan
[email protected]These carrots are the perfect addition to my favorite taco recipe. They add a nice crunch and a bit of sweetness.
tatichief
[email protected]I love that this recipe uses a variety of spices. It gives the carrots a really complex flavor.
Lettie Barnard
[email protected]I've tried other pickled carrot recipes, but this one is by far the best. The flavor is just perfect.
Salman Gill
[email protected]These pickled carrots are a great make-ahead snack or side dish. They're always a hit at parties and potlucks.
Indira Aernyi
[email protected]I love the pop of color these carrots add to my tacos. They're also a great way to get my kids to eat more vegetables.
Zia Hardien
[email protected]I've made this recipe twice now and it's perfect every time. The carrots are always crisp and the flavor is spot-on.
Abigail Robbins
[email protected]Not a huge fan of pickled vegetables in general, but these carrots are a game-changer. They're so versatile and add a ton of flavor to any dish.
Miraz Suvo
[email protected]These carrots are addictive! I keep snacking on them straight out of the jar. They're so crisp and flavorful.
Jamal Miha
[email protected]I'll never buy store-bought pickled carrots again. This recipe is so easy to follow and the results are incredible. They're the perfect addition to any taco night!
Ashleen Glory
[email protected]Wow, these pickled carrots are amazing! They have the perfect balance of sweet, sour, and spicy. I love the crunch and the pop of flavor they add to tacos, burritos, and other Mexican dishes.