Because it is apparently my goal to learn all things Mexican cooking, and because I really really like pickled carrots, I set about to make some Mexican Pickled Carrots. They will go well with the Pozole no doubt.
The process is stupid simple. Word of caution – this is pickling, not canning, so keep the Mexican Pickled Carrots in the fridge when you are done. OK, enough with that. Onto the good stuff:
Get a couple bags of carrots. For this adventure we used two two pound bags. Yes, four pounds. Then peeled them. Best to look for girth, not length. Some of you can use that line elsewhere I suspect? Anyway peel the bad boys up as the first step in Mexican Pickled Carrots. Caution, we watched “sausage party” the night before and it felt a bit weird to peel a vegetable. Good flick, well, if you like that the main character is “douche” and there is a vegetable orgy at the end. (My inner thirteen year old really enjoyed it) The trailer is below for your viewing pleasure, or complete disgust depending on your tolerance for such things. You will never look at a taco shell the same way.
So, after you peel the carrots, slice em up. Diagonal is best for a long chip about ¼” wide or so. This is not rocket science, no need to be precise. Once you do that take a pot and add equal parts water and white vinegar to the mix. For this adventure we used three cups each. Get that onto the stove and a boiling. Because a watched pot never boils, even when making Mexican Pickled Carrots, get to working on other things. White onion, chopped into bits. Jalapenos? Yep, slice diagonal, remove seeds if you want. Because Shana only likes spicy things in the bedroom, I removed most the seeds. (Seriously, there is a vasectomy joke here somewhere? Just not coming to me right now.)
Once you get the vinegar water going, add the carrots, onions, peppers and bring back to a boil. Then simmer for 10 minutes to soften the carrots a touch. This is what makes Mexican Pickled Carrots receptive to the process and makes them easy to crunch. Sort of like a carrot spa; opens the pores. Check at ten minutes, may take a bit more. To the boiling inferno of water add a tablespoon of Kosher salt, six bay leaves, a bit of pepper corns, half a palm full; measuring is not really my style. Not quite done here gringo. The good stuff: Mexican oregano. The other stuff will work, but Mexican is best. It has notes of licorice and citrus. Yes, I just said that. Might have to check the Mexican food section for the right stuff. Little bit of crushed garlic, some Monterey Steak Seasoning, a tablespoon or so of sugar, and away you go. Simmer, simmer, simmer. Oh so close to Mexican Pickled Carrots.
After the simmer, take a slotted spoon and put that stuff into Mason jars. For this you need three large. Then, put the left overwater into the jar. Should work just perfect, but if not, top off with more vinegar. Put the lid on, let it cool for a touch and then put the jars into the fridge. Again, we are not canning here, so don’t get the funk. Put them into the fridge. Should last for a bit. Let them sit for a day or so, and then mmmmm tasty.
So, here is the list:
4 pounds carrots
3 Jalapeno Peppers
1 White onion
1 Tablespoon Mexican Oregano
1 Tablespoon sugar
1 Tablespoon Monterrey Steak Seasoning
1 Tablespoon peppercorns
1 Tablespoon minced garlic
3 Cups water
3 Cups white vinegar
Chop, chop. Simmer, simmer. Jar, jar. Cool, cool. Fridge, fridge. Wait, wait. Enjoy, enjoy, enjoy.
Mexican Pickled Carrots.
Oh yeah, the trailer for the movie: