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Mexican Pickled Carrots

April McGreger
  • 100 minutes
  • Serves 32

INGREDIENTS

3

lbs Carrots, small spring

2

large cloves Garlic

2

Jalapenos, fresh

2 tsp

Oregano, dried

1

Red onion, medium

2 tbsp

Pickling salt or fine sea salt

3/4 cup

Sugar

3 cups

White vinegar

2 tsp

Cumin seed

1 cup

Water