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From:
Authentic Mexican Pickled Carrots
Kevin Is Cooking YT channel
Another link:
Mexican Pickled Carrots
A Fork's Tale YT channel
* Peel and slice carrots 1/4" thick on the diagonal.
Cut half onion into 1/4 inch thick pieces
Cut the stems off jalapeños and slice thin on diagonal. Set aside.
* In a large stock pot add the garlic, vinegar, water, bay leaves,
peppercorns, oregano, salt, and oil (omit if canning).
Bring to a boil and add the carrots, onion and jalapeños
Lower heat to medium-low and cook for 15 minutes, uncovered.
Allow to cool completely.
Store vegetables and cooking liquid in clean glass containers with lid.
(This recipe fills 4 pint or 2 quart jars.)
If more liquid is needed add equal parts water and white vinegar.
Keep refrigerated.
Fine to eat after 3 hours, best if pickled for at least a day or two.
SEE BELOW NOTES IF CANNING.
*The jalapenos are for flavor and heat, add more or less to your liking.
If canning, omit the oil.
(According to the American Food Preservation, never add oil if canning.
It’s not safe and can affect your seal and mold inside the jar.
Wash jars and two-piece caps in hot soapy water. Rinse well.
Dry bands and set aside.
Heat jars and lids in a saucepan of simmering water (180°F).
DO NOT BOIL LIDS.
Allow jars and lids to remain in hot water until ready for use.
Brine made with at least 50% vinegar (5% acid) is safe pH for canning.
Check your vinegar bottle to make sure it’s 5% acid,
some store brands are only 4% (calling them table vinegars)
and do not measure up for proper acidity for canning.
“Hot pack” carrot mixture, leave 1/2-inch headspace.
Remove air bubbles.
Wipe the rim of the jars before putting lids and seal on.
Boiling water bath pints and half pints for 15 minutes; adjust for altitude.
(add 5 minutes to water bath time for every 1,000 feet in altitude.
15 minutes for sea level to 999 feet,
20 minutes for altitude 1000-1999, etc…).
From "Kevin Is Cooking":
I have enjoyed these canned numerous times.
I have not found that the 15 minute water bath cook time on top of
initial cook time in Instructions made the carrots mushy,
but if concerned, cut initial cook time in Step 2 above by 5 minutes.
Remove from canner, place hot jars on a towel and let cool for 24 hours.
Check to make sure the jars have sealed, remove rings, label lid and
store in a cupboard.
Refrigerate once jar is open, will stay good in refrigerator for a month.
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