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We hope you got insight from reading it, now let’s go back to spicy carrots, onions and jalapenos (mexican style) recipe. You can cook spicy carrots, onions and jalapenos (mexican style) using 11 ingredients and 11 steps. Here is how you do it.
The ingredients needed to make Spicy Carrots, Onions and Jalapenos (Mexican style):
- Provide 1 (32 ounce) (4 cup) jar with lid
- You need 3 medium carrots, peeled if you desire
- Provide 3/4 medium white onion
- Prepare 3 large jalapenos (adjust to your taste)
- Use pickling juice
- Use 1 1/2 cups white vinegar
- Prepare 3/4 cup water
- Take 1/4 cup sugar
- Take 2-4 cloves garlic
- Provide 1/2 tablespoon dried oregano
- Provide 1 to taste crushed red pepper (optional, for extra spicy)
Steps to make Spicy Carrots, Onions and Jalapenos (Mexican style):
- I try to cut the carrots about 1/8 inch thick, on a bias. The onions I cut in larger chunks, and jalapenos I just slice.
- I like to cut up the veggies and see what fits in the jar before hand so I know I have enough, but not too much. This is based off that, and the jar I am using. Here is where I started.
- Add the vinegar and water to a 2 quart saucepan. Turn it on medium heat.
- Add the garlic and oregano and the optional crushed red pepper if using, bring it to a slow simmer 3 minutes about.
- Add the sugar (I'm using raw sugar, but that is just me).
- Stir it constantly until the sugar is fully dissolved so it doesn't stick and burn. A couple minutes.
- Add in your prepared veggies, stir to mix. Bring back to where you see the first Bubbles.
- Turn off the heat. Cover the pan, let it sit for 1 hour.
- 1 hour later, this is what it looks like.
- I use a slotted soon to fill the jar, and then pour the pickling juice in when the veggies are all in. Shake the jar about 1/4, 1/2 and 3/4 full to settled the veggies to make sure the space is used.
- Cover and put in the refrigerator. I like to let it sit for a week before enjoying. Although you can eat it right off, the flavors blend better after awhile.
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