5 March, 2013
Pickled Carrots, Red Onions & Jalapenos
I love to have pickled Carrots, red onions and jalapenos with my soft tacos, or any kind of Mexican food that I am having, they are so good and add kick to the meal I think and so this week I thought I’ve venture off into making my own pickled vegetables. This whole started with me making a slow Cook meal this week, yes I made my first official slow cook recipe yesterday~Slow Cook Pork Carnitas and as a side I wanted to have pickled carrots and red onions because I love me some onions and my baby loves pickled carrots. I just made a very simple pickled recipe not to hot, it’s sweet and cutting the carrots and onions on the thick side really holds up to the sweet vinegar. There are some preparations that need to be done before the actual pickling begins.
bring a huge pot with water and bring it to a boil, add 2 1 quart canning jars and sterilize in boiling water for ten minutes. ( Enough to hold a 2 1 quart canning jars, I lay mine flat because my tamale pot was the biggest pot I have)
After the Jars have been sterilize and dried add the carrots, red onions and jalapeno to the jars, pour the vinegar and seal with the lid tightly and return to the boiling water and sterilize again for 15 minutes.