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Mexican   -   Pickled Carrots   adapted from The Well Filled Tortilla Cookbook by Wise and Hoffman

  • 1 Pound Carrots
  • 2 Large Jalapeno -- chopped
  • 6 Cloves Garlic -- slivered
  • 1 Teaspoon Oregano
  • 1 Cup Cider Vinegar
  • 2 Cups Water
  • 1/8 Teaspoon Salt
Directions Peel carrots and chop. Place jalapeno, garlic, oregano, vinegar, water and salt in a medium sized pan. Bring to a boil. Cook 1 minute then add carrots, boil 1 minute. With slotted spoon, remove carrots to a boil, cool brine and place brine over carrots. Will keep several months in a refrigerator.
Serves 4
Time to Make 0:00

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