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Mexican-Style Pickled Carrots

Alexis deBoschnek
  • 40 minutes
  • Serves 4

INGREDIENTS

2 3/4

lbs Carrots

8

Garlic cloves

2

Jalapeno chiles

2 tsp

Mexican oregano, dried

4

Red chiles, small dried

1

Red onion, peeled and cut into 1/8-inch slices, small

2 1/3 tbsp

Kosher salt

1/2 tsp

Peppercorns, black

2 cups

White wine vinegar

1/2 tsp

Cumin seeds

2 cups

Water