Hot Mexican Pickled Carrots Recipe | Yummly

Hot Mexican Pickled Carrots

SALT AND WIND
12Ingredients
30Minutes
160Calories

Ingredients

US|METRIC
  • 1 pound jalapeño peppers
  • 1/3 cup canola (grapeseed, or peanut oil)
  • 3 large carrots (ends trimmed and thinly sliced)
  • 3 yellow onions (medium, quartered and thinly sliced)
  • 1 head garlic (separated into cloves and peeled)
  • 4 cups cider vinegar
  • 2 tablespoons kosher salt
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon Mexican oregano (dried)
  • 1 tablespoon cane sugar (unrefined, optional)
  • 1/2 tablespoon dried thyme leaves (optional)
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    NutritionView More

    160Calories
    Sodium76% DV1820mg
    Fat15% DV10g
    Protein2% DV1g
    Carbs5% DV14g
    Fiber16% DV4g
    Calories160Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium1820mg76%
    Potassium380mg11%
    Protein1g2%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A100%
    Vitamin C50%
    Calcium6%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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