Very tasty! I used one quart of water and a 12-ounce jar of jalapeÃ±o peppers. Black peppercorns were also added to the mix. My carrots were the little baby carrots. They were really thin and small so there was no need to boil them. I just packed them into jars and ladled the boiling mixture over them and capped and sealed. This makes a great crunchy snack to take the place of a high fat crunch from potato chips.
For my taste, the carrots were overcooked after five minutes, and they were even softer after sitting covered while the solution cooled -- and continued to cook them. Otherwise, the flavor is good; the oregano could be doubled or tripled without harm though.
Muchas Gracias!!! This is the hot carrot recipe I was hoping for. Hot carrots are so commonly served at authentic Mexican restaurants and taco shops where I grew up in San Diego, CA. Now that we live in Montana we really miss the great little things in life. Serve as an appetizer with chips and salsa before a Mexican meal. Best with a little crunch. We added 1 TBL of oil. Thank you for sharing. Muy delicioso!!
I read some of the reviews and like many I prefer a somewhat crunchy hot carrot like the ones to be had in San Diego (grew up there). I halved the boiling time, but with the cooling down period, it's still much too long. I'm thinking that really they don't need to be boiled at all, but rather bring the water to a boil, then remove from heat, put in carrots immediately along with all other ingredients and go from there. I also added some chopped cilantro, cumin seeds, and fresh sliced jalapeno peppers for even more heat. The flavor is great, just next time, not boiling the carrots at all.
Extremely easy to prepare and the flavor is fantastic. I'm in San Diego and this is so close to the authentic Mexican restaurant flavor you'll love it! From a non-cook's point of view, it doesn't get any easier. The flavor is best after chilling for 2 days, so make ahead...you won't be sorry.
This was a good recipe overall. I think 5 minutes is too long to boil the carrots, it takes all of the crunch out. Also, I think I will cut back on the oil next time and add more jalepenos for more kick. Thanks for posting, I have been craving these since I came back from San Diego!
A lovely, flavorful treat quite easily made. We'll be making this one again. I like a little crunch in this type of pickle, so undercooked the carrots some.
Well, if I hadn't expected Mexican style carrots, I would have liked these, but I was expecting a true Mexican style carrot. The abundance of cider vinegar gave these more of a pickled carrot flavor, maybe this is TexMex vs. Mexican.
Great nibbles! I never had these before, so not sure what they should be like. But we knew we would love them. How ever, I did add more salt and oregano, about doubled both and it really improved it for us. With jalapeno I was more careful and just 4 oz was right for us. Also, I cut the carrots in long sticks, so they are easier to crab and nibble on.
I changed a few things but I liked your process. I agree with some of the other reviewers to not use apple cider vinegar. White vinegar works best. I used 3 pounds of carrots but by the time they got trimmed and peeled they were the perfect amount. Our market sells 3 lbs. of carrots as a "buy one get one free" sale every once in awhile. Only boil the carrota 2-3 minutes. I threw the onions in for the last couple of seconds. Slice on the diagonal for the authentic mexican look. I used the mild jalapenos as my own personal preference. On another note, I am finding that if I dish up a cup of these as a snack it cuts my cravings for other things. Plus There is talk that drinking vinegar daily is a health plus. Give them a try.