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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Holly Stephenson’s Spicy Pickled Carrots

July 30, 2020

 

Ingredients: 

Medium onion, sliced
4 jalapeños
Small sliced cauliflower (about ½ cup)
1½ cups water
1½ cups vinegar
1 Tablespoon vegetable oil
5 cloves of garlic
6 whole bay leaves
10 peppercorns
2 teaspoons dried Mexican oregano
1 teaspoon salt
2 pounds of carrot chips or small carrots from garden

Recipe directions: 

Slice onion into pieces, slice jalapeños and cut cauliflower into pieces. In a large pot, add water, vinegar, oil, garlic, bay leaves, peppercorns, oregano and salt. Bring to a boil. Add carrots, onion, cauliflower and jalapeño. Lower heat to medium-low and cook for 15 minutes, uncovered. Add to sterile canning jars. Add lids and rings. Process in boiling water 15 minutes.

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