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Classic Mexican Pickled Carrots
Classic Mexican Pickled Carrots

Before you jump to Classic Mexican Pickled Carrots recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Drink water, not other drinks. Having a soda or a cup of coffee every occasionally isn’t a bad idea. Using them for your lone source of hydration, however, is dumb. When you pick out water over other beverages you are helping your body remain very healthy and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Effective weight loss efforts often depend exclusively on water ingestion.

There are all sorts of things that you can do to get wholesome. Not all of them demand fancy gym memberships or restricted diets. You can do small things each day to improve upon your health and lose weight. Being intelligent about the selections you make each day is a start. A good amount of physical activity each day is also critical. Don’t overlook that health isn’t only about how much you weigh. You really want your body to be strong too.

We hope you got insight from reading it, now let’s go back to classic mexican pickled carrots recipe. To cook classic mexican pickled carrots you need 9 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Classic Mexican Pickled Carrots:
  1. Take 1.5-2 lbs Whole Carrots
  2. Use 1/2 Med White Onion
  3. Use 2 Large Jalapeños
  4. You need 1.5 C White Distilled Vinegar
  5. Take 1.5 C Water
  6. Get 5 Cloves Minced Garlic
  7. Use 6 Whole Bay Leaves
  8. Use 2 tsp Mexican Oregano (yes it matters…trust me, you can taste the difference)
  9. Prepare 1 tsp Kosher Salt
Steps to make Classic Mexican Pickled Carrots:
  1. Combine vinegar, water, garlic, bay leaves, oregano, and salt in a large sauce pan and bring to a low boil.
  2. In the meantime, slice carrots into ovals diagonally about 1/8” thick, slice onion into thin halves, and slice jalapeños thin, just a little less than the carrots.
  3. Once the brine has begun to boil, add the carrots, onion, and jalapeño.
  4. Reduce heat to medium low and cook for about 20 minutes.
  5. Remove from heat and let cool for at least 30 minutes before you place in a glass jar.
  6. Place the jar in the refrigerator and let sit for two days for best results. You can eat sooner, but I’ve found the flavors are so much better after two days.

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