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Spicy Pickled Carrots
Spicy Pickled Carrots, To prepare this recipe, you need to use good quality canned peppers. I know you can use any brand of canned peppers, but these are my favorite. They have no preservatives and the best part is when you open a fresh can and the aroma comes bursting out, it’s really extraordinary.
Servings 64 Servings (Total of 2-½, 32 ounce Jars)
- 2 lbs of carrots
- 1 can of La Morena jalapeño peppers whole or sliced (28oz)
- 1 can of La Morena jalapeño peppers whole or sliced (13oz)*
- Salt to taste
Peel and slice the carrots, making sure the slices are the same thickness to cook evenly.
Place the sliced carrots in a large pot and cover with water. Turn the heat to medium-high, and just when they start boiling, set your timer for 4 minutes. After 4 minutes, remove from heat and drain using a colander. Do not let them sit longer in the hot water, as the carrots have to be cooked but still crisp. Place the drained carrots back in the pot.
Open your cans of pickled jalapeños and pour over the already cooked carrots. Stir well, mixing all the ingredients; season with salt, and… voila! You are done, quick and easy!
Store and refrigerate the carrots and peppers in glass jars, or like I do, in these plastic quart-sized containers.
- You will need 2 cans, the 28oz and 13oz.
- You can also use this same recipe to make other pickled vegetables, like: cauliflower, zucchini, potatoes, pearl onions, etc. You can make several vegetables and serve them as an appetizer at your next party, and it’s still as easy as opening a can. The pickled jalapenos already have the vinegar, herbs, and spices, you don’t need to add anything else.
- They keep well for weeks in the refrigerator.
Serving: 2Tbsp | Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 317mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2677IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg