Mexican Style Hot Pickled Carrots

30 mins

18 servings

5.0/5 (27 reviews)

These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. Her loyal customers were saddened when she closed her doors and retired, but at least we are able to make these delicious carrots.

Mexican Style Hot Pickled Carrots - Image 1

Mexican Style Hot Pickled Carrots - Image 2

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Mexican Style Hot Pickled Carrots - Image 5

Ingredients

Instructions

Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
Boil for 5 minutes and then remove from heat.
To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
Can also be kept in airtight containers in refrigerator.
Makes 8-9 cups.

Prep: 0 mins

Cook: 30 mins

Total: 30 mins

Vegetable

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Amount Per Serving
Calories 62.8
% Daily Value*
Total Fat 3.3g		5%
Cholesterol 0mg		0%
Total Carbohydrate 7.2g		3%
	Dietary Fiber 2.0g	7%
	Sugars 3.3g
Protein 0.8g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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