Traditional recipes

Pickled carrots or pickled and spicy carrots in Mexico

Pickled carrots or pickled and spicy carrots in Mexico


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Peel and slice the carrots. Peel the onion, garlic and cut, as well as the hot peppers.

Pour water and vinegar into a pot and leave over medium heat until it starts to boil. Remove from the heat and cover with a lid until used.

In a pan, heat the oil and cook the carrots for 5 minutes.

Add onions, garlic, hot peppers and bay leaf. Keep on the fire for another 10 minutes.

Add oregano and peppercorns and keep for another 3 minutes, stirring.

Taste the carrots to see if you like the texture and depending on that you take it off the heat or leave it for a while.

Put in sterilized jars and pour water with vinegar over.

Screw the jars and set aside until cool.

The original recipe recommends that they be kept in the refrigerator, but after a month they look good, anyway they have enough vinegar not to spoil.




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