I had my first taste of these this last winter, when Jenny, Aurora and I stopped off at a little burrito place in my neighborhood.
Soon I started thinking that I ought to figure out the recipe for myself, because, while they're not that expensive at the restaurant, I knew they'd be even cheaper to make at home. And the idea of having them as close as my refrigerator door was wonderfully appealing.
These are so addictive. I could sit and eat an entire bowl of them. And since I'm at home during the day, having carrots that actually taste good to snack on is brilliant.
My internet search turned up various recipes, which I've combined into this one. The one that makes me happy.
1 1/2 cups white vinegar
1 1/2 cups water
3 cloves of garlic (peeled and sliced)
3 bay leaves
1 teaspoon Mexican oregano
1 teaspoon salt
1/2 teaspoon sugar
1 to 3 jalapenos (sliced)
1 pound carrots (peeled and chopped into whatever size your heart desires)
Optional Vegetables to try instead of carrots
1 bunch radishes (cleaned and trimmed)
1 onion (sliced)
-Add the vinegar, water and all the spices (including the jalapenos) to a pot and bring to a boil.
-Add the carrots (or whatever other type of vege you want to pickle... radishes, onion, cauliflower) and simmer until they are the texture you prefer. Joey likes them pretty crunchy. I prefer them cooked a bit more. I went ahead and added a few radishes in with the carrots for this batch, but I would suggest doing them separately so that they each get cooked to the right texture.
-Use a slotted spoon to scoop the vegetables into a mason jar (or two).
-Pour in the liquid until everything is completely covered (note- you most likely won't need all of the liquid unless your vegetables take up more than one jar)
-Screw on a lid and pop in the fridge.
-Really, you can go ahead and eat these as soon as they've cooled, but know that they do get better the longer you can let them sit. If you *can* let them sit, that is.
What other vegetables do you think this would work with?
Cabbage or Zucchini, maybe? But those wouldn't really need to be cooked for more than a minute or two, if at all.
Maybe I'll have to try those today.