Spicy Pickled Carrots

Spicy Pickled Carrots

by Chelsea Kenyon

These spicy pickled carrots are not exactly a side dish, they are very strongly flavored so they are usually eaten in small amounts along with the main dish. Spicy pickled carrots add a wonderful zing of flavor to any meal.

Ingredients:

  • 2 lbs large carrots, peeled and sliced into 1/4 inch thick pieces
  • 5 cloves garlic peeled and diced
  • 1 1/2 cups vinegar
  • 1 1/2 cups water
  • 10 bay leaves, whole
  • 8 peppercorns
  • 1 teaspoon salt
  • 6 oz. pickled jalapenos

Preparation:

Heat oil in a large saucepan and saute the garlic. Add in carrots and saute for 2-3 minutes. Carefully add in vinegar, peppercorns, salt, and and bay leaves. Bring to a simmer for 5 minutes and then add water and jalapenos and bring to a simmer again for another 10 mintues. Let it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Store the carrots in the liquid and use a slotted spoon to serve them. You may leave the bay leaves in the liquid to add to the flavor, but do not eat them. Always remove the bay leaves before you eat the carrots.

This entry was posted by dave on Tuesday, September 22nd, 2009 at 11:56 pm and is filed under Random Recipes . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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