Scorching Pickled Carrots, Scorching “Pickled” Carrots

Mexican Appetizer



1 pound carrots
1 small onion
2 jalapeno peppers or 6 ounces sliced
3 cloves garlic
1 teaspoon Mexican oregano or oregano
1 cup white vinegar or cider vinegar
1 cup water
2 bay leaves
½ tablespoon sea salt or salt
1 teaspoon sugar


mandoline (elective, however so useful)
2 3-cup Mason jars

Makes 4 cups. Takes 40 minutes preparation, 1 hour half-hour cooling to room temperature, and as much as 1 day in fridge.


Use mandoline to chop carrots into ¼”-to-½” thick diagonal slices. Use julienne blade, if doable. Use mandoline or knife to slice jalapenos into rings ¼”-to-½” thick.. Use mandoline to chop onion into ⅛” thick slices. Reduce every garlic clove into 4 items.

Add vinegar and water to pot. Carry to boil utilizing excessive warmth. Add all different elements to pot. Let boil for five minutes. Stir till sugar dissolves, then sufficient to stop burning. Take away pot from warmth. Let cool for 1 hour half-hour or till contents, scorching pickled carrots, attain room temperature. Pour every thing into Mason jars. Let sit in fridge for 1 day for finest style. They need to preserve for 1 week.


1) To be “pickled” is slang for “to be drunk.” So, pickled carrots are drunken carrots. How do we all know when carrots are drunk? Culinary patrolmen will let you know weaving whereas driving is a certain signal of an inebriation. Fortuitously, drunk carrot driving stays fairly uncommon as hardly any carrots attain the minimal driving age of 16.. Certainly, most carrots get eaten inside days of being plucked from the bottom. One other signal of a soused carrot is slurred speech. Nonetheless, you actually do must pay attention fastidiously for this as carrots have tiny voices. Principally, although, a drunken carrot resorts to giving individuals the silent remedy, which has proved to be a feeble protection towards being eaten. And anyway, surly carrots are annoying. Simply eat them. Present them you’re the boss.

Paul De Lancey, Comedian Chef, Ph.D.


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