(Image credit: Joe Lingeman)
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Set aside to dry, or dry completely by hand.”,”image”:{“id”:”90f824adc6f1754ea19b66821bd8ed78c4f34bb3″,”width”:2998,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-18T13:57:02.069-04:00″,”updated_at”:”2017-08-18T13:57:02.069-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-08-15_Kitchn3945_HT Carrot Pickles.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”a0f4207bff121c15f76625810b51ac909e983204″,”caption”:”\u003cb\u003ePrepare the carrots, onions, and jalapeños:\u003c/b\u003e Peel and slice the carrots into 1/4-inch thick rounds. Trim the stems from the jalapeños, then cut into 1/4-inch thick rounds. Halve and thinly slice the onion. 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Add 1 garlic clove, 1 bay leaf, and 1 sprig of thyme to each jar.”,”image”:{“id”:”18f2105c29af08a250c19a114cd498f961b682eb”,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-18T13:56:53.597-04:00″,”updated_at”:”2017-08-18T13:56:53.597-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-08-15_Kitchn3960_HT Carrot Pickles.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”37e7853143b3cadcb3f8013834b24113cf876551″,”caption”:”\u003cb\u003eMake the pickling liquid.\u003c/b\u003e Place the vinegar, water, salt, oregano, and sugar if using in a small saucepan over high heat. 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Top off with more pickling brine if necessary.”,”image”:{“id”:”acad660ae18504d26e12cbe32b24da9fa029cc38″,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-18T13:56:51.219-04:00″,”updated_at”:”2017-08-18T13:56:51.219-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-08-15_Kitchn3982_HT Carrot Pickles.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”3fbee066b3ae762ae9e59fe987d8d07324b8b52d”,”caption”:”\u003cb\u003eTightly seal the jars.\u003c/b\u003e Place the lids over the jars and screw on the rings until tight.”,”image”:{“id”:”3fbee066b3ae762ae9e59fe987d8d07324b8b52d”,”width”:2997,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-18T13:56:52.794-04:00″,”updated_at”:”2017-08-18T13:56:52.794-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-08-15_Kitchn3983_HT Carrot Pickles.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”4788e638b9bd67d767935145dd0f554ac1d5129c”,”caption”:”\u003cb\u003eCool the jars and then refrigerate for 24 hours. \u003c/b\u003eLet the jars cool at room temperature for 1 hour. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 24 hours before cracking them open.”,”image”:{“id”:”4788e638b9bd67d767935145dd0f554ac1d5129c”,”width”:2998,”height”:2000,”format”:”JPEG”,”created_by_id”:1137,”updated_by_id”:null,”created_at”:”2017-08-18T13:56:57.314-04:00″,”updated_at”:”2017-08-18T13:56:57.314-04:00″,”credit_style”:”author”,”credit_author_id”:1137,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-08-15_Kitchn4104_HT Carrot Pickles.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};
Meet the spicy pickled carrots that are about to forever change your Taco Tuesday or even just your snack-dinner Wednesday. These crunchy, spicy, tangy pickles are made for serving with (or on top of) Mexican staples like tacos and enchiladas, or even just alongside a cold beer.
And because these carrot pickles are made just like our favorite quick refrigerator pickles, they are as easy to make as they are to eat.
from WordPress https://jonathanwilhoite.wordpress.com/2017/09/01/how-to-make-spicy-mexican-style-pickled-carrots-cooking-lessons-from-the-kitchn/
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