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March 2013
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Pickled Carrots

Herbaceous, spicy, crunchy and oh, so wonderful. Bet you can't eat just one.



Be sure and let them sit the full 24 hours for the flavors to develop




Once I got all the carrots and onions peeled and sliced, I discovered I didn't have the chili's needed to make the recipe, so I cheated and threw in a small can of Embasa brand pickled jalapenos en escabeche.

Not only did I not have the chilis but I didn't have the radishes either; not having_all_the ingredients has never stopped me before, and so far, (knock on wood) I haven't had too many disasters. 

This turned out so good I don't know how the original recipe can top it, but I'll eventually give it a try. 

What I did different was to not use the chilis called for in the recipe, but substituted them with a small can of Embasa brand jalapenos en escabeche. I also substituted a medium onion for the radishes; and I doubled the liquids and herbs. 


Here's the original recipe

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Pickled Carrots and Radishes


6 medium carrots, peeled and sliced; into 1/4 inch pieces
6 large radishes; stemmed and quartered
1-2 medium anaheim chili peppers; seeded thinly sliced
1 large fresh jalapeno chili pepper, stemme; seeded, thinly sliced
1/2 cup Water
1/2 cup white vinegar
1 1/2 teaspoons Salt
1 1/2 teaspoons honey
1/2 teaspoon dried mexican oregano, or regular; crushed
1/2 teaspoon coriander seeds
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon dried marjoram; crushed
1/4 teaspoon dried thyme; crushed

In a large nonmetal bowl or glass jar combine carrots, radishes and chili
In a small saucepan combine the water, vinegar, salt, honey, oregano,
coriander seeds, black pepper, marjoram, thyme, and bay leaf. Bring to
boiling; reduce heat. Simmer, uncovered for 5 minutes.

Pour hot liquid over vegetables. Let cool to room temperature. Cover and
chill for at least 24 hours before serving, stirring occasionally.

Notes: Better Homes and Gardens Mexican magazine

Yield: 16 servings

Preparation Time: 24:00

** Exported from Now You're Cooking! v5.87 **

And that's that