Red Hot Carrots

Recipe by Miss Annie
READY IN: 24hrs 15mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb carrot, sliced into rounds
  • 1 -2
    pickled jalapeno pepper, chopped
  • 3
    teaspoons jalapeno pickling liquid
  • 2
    teaspoons oil, preferably canola or corn
  • 2
    teaspoons minced onions
  • 2
    teaspoons cumin seeds, toasted and ground
  • 1
    teaspoon white vinegar
  • 1
    clove garlic, minced
  • 1
    pinch sugar

DIRECTIONS

  • Blanch the carrots in a pan of boiling water, drain and rinse in cold water.
  • Drain again.
  • In a nonreactive bowl, mix the remaining ingredients.
  • Add the carrots to the marinade and refrigerate, covered, for a least 24 hours.
  • Before serving, taste and adjust the seasoning.
  • if needed.
  • They will keep in refrigerator for several days.