The Pioneer Woman Tasty Kitchen
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Mexican Pickled Carrots

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Level: Easy

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Description

Scrap the salsa on your next Mexican dinner, and give this pickled carrot dish a shot. You will be surprised, and glad you did.

Ingredients

  • 2 Tablespoons Canola Oil
  • 6 whole Carrots, Skin Removed, Sliced 1/2 Inch Thick
  • 4 whole Fresh Jalapeno Peppers, Stem Removed, Sliced 1/2 Thick
  • 6 cloves Garlic, Roughly Chopped
  • ½ heads Cauliflower, Cut Into Florets
  • 1 teaspoon Salt
  • 1 teaspoon Cracked Black Pepper
  • 1-¾ cup White Vinegar
  • 1-¾ cup Water
  • 7 whole Bay Leaves

Preparation

Begin by preparing all of your ingredients as this goes fairly quickly.

Heat a large skillet on medium, to high heat. Add the oil and toss in the carrots, jalapenos, garlic, and cauliflower. Stir and cook for about 6 minutes. Add in the salt, pepper, vinegar, and water, and continue to cook, reducing the heat just a bit, for about 15 minutes.

Remove from the heat, add in the bay leaves, mix, and let cool.

Add everything into a bowl, or Tupperware dish, and let this sit overnight, or up to several weeks. When you are ready to serve, spoon out the mixture, removing the bay leaves, and add as a side. Fork the vegetables and eat them. Add a piece or two to a chip. Mix into your rice. You figure it out, because instead of asking for a second basket of chips, you might ask for a refreshing and delicious bowl of veggies. The coolness, and the pickling of the vegetables will really surprise folks at the table, and let them know that there is more to be served than the regular chips and salsa.

One Comment

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Profile photo of Margie

Margie on 10.10.2010

Thanks for adding this one! Can’t wait to try!

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