Taqueria-Style Pickled Carrots for Canning

Name: Taqueria-Style Pickled Carrots for Canning
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 pints
Ingredients: 1/2 teaspoon cumin seed; 2 cups white wine vinegar; 2 cups water; 2 tablespoons kosher salt, divided; 1 additional teaspoon kosher salt; 2 teaspoons dried oregano (Mexican oregano preferred); 1/2 teaspoon black peppercorns, lightly crushed; 1 small red onion, peeled and cut into 1/8-inch slices; 2 -4 jalapeno chiles, quartered (seeded for less heat); 2 3/4 lbs carrots, peeled and cut on a bias 1/2 inch thick; 8 garlic cloves, peeled; 4 small dried red chilies (optional)

Submitted by zeldaz51

"Another version of the Mexican pickled vegetables, for canning. Make sure your vinegar is at least 5% acidity (it will say on the label). From The Tasting Table, adapted from a recipe by Kevin West's "Saving the Season"."

Download

Ready In:: 40mins
Ingredients:: 12
Yields:: 4 pints

ingredients

¹⁄₂ teaspoon cumin seed
2 cups white wine vinegar
2 cups water
2 tablespoons kosher salt, divided
1 additional teaspoon kosher salt
2 teaspoons dried oregano (Mexican oregano preferred)
¹⁄₂ teaspoon black peppercorns, lightly crushed
1 small red onion, peeled and cut into 1/8-inch slices
2 -4 jalapeno chiles, quartered (seeded for less heat)
2 ³⁄₄ lbs carrots, peeled and cut on a bias 1/2 inch thick
8 garlic cloves, peeled
4 small dried red chilies (optional)

directions

In a small skillet set over medium-high heat, toast the cumin seeds, stirring often, until golden and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
Mix the vinegar, water, 1 tablespoon plus 1 teaspoon of the salt, the oregano and crushed peppercorns in a medium saucepan and bring to a boil over high heat. Add the onion and jalapenos and turn off the heat.
Bring a large saucepan of water and the remaining 1 tablespoon of salt to a boil. Add the carrots and simmer until crisp-tender, about 3 minutes. Drain the carrots in a colander and immediately transfer them to the saucepan with the vinegar and onions. Bring the ingredients to a boil, then turn off the heat.
Divide the toasted cumin seeds, garlic cloves and red chiles (if using) among 4 clean pint canning jars. Using a slotted spoon, divide the carrots and onions among the jars. Top with the hot vinegar solution, leaving ½ inch of head space at the top of the jar. Wipe jar rims with a clean, damp cloth and put on lids and rings. Process jars in a boiling water bath for 10 minutes.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

zeldaz51

United States

<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>

View Full Profile