Pickled Carrots and Jalapenos

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Pickled Carrots and Jalapenos

 

Recipe By : Mexico:The Vegetarian Table by Victoria Wise

Serving Size : 1 Preparation Time :0:00

Categories : Mexican Pickles & Relishes

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Fruit Vinegar or cider vinegar

1/4 cup fresh lime juice

1/4 cup olive oil

1 cup water

1/2 tablespoon fresh marjoram leaves or 1 tsp dried

1 large bay leaf

1 teaspoon caraway seeds

1/2 tablespoon salt

1 teaspoon cracked black pepper

1 pound (4 to 5) carrots, scraped, cut diagonally -- 1/4-inch

ovals

12 (12-15) jalapeno chilies, pricked -- (1/2) pound

1 medium onion, 1/4-inch wedges -- layers separated

6 cloves garlic, peeled and halved

 

Place the vinegar, lime juice, oil, water, marjoram, bay leaf, caraway seeds,

salt and pepper in a large nonreactive pot. Bring to a boil over high heat. Add

the carrots, jalapenos, onion and garlic. Bring to a 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.

 

Transfer the cooled vegetables and liquid to a glass or heavy plastic container,

cover, and refrigerate overnight before serving. Will keep, refrigerated, for up

to several weeks.

 

 

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