Does anyone know how to pickle the carrots and onions served in a mexican restaurant?
following a recipe I got of the web. I think it is the same as with Pickles (cucumbers) Use pickling spices, vinegar etc.
Paco, I don't know what the pickle you are talking about but if you go to Page 6 on this forum and look up the recipe for mixed veg chutney it could be of interest to you. But be sure to cook the carrots before you put them in as they won't cook in the vinegar. Hope it helps.
ripe apple in the hand is worth 2 on the neighbours apple tree.
MexianJALAPENO PICKLES II
1 clove garlic
1 pt. salad oil
1 bay leaf
1 pinch oregano
2 tsp. salt
5 lg. cloves garlic
1 pkg. carrots, sliced
1 lg. onion, chunked
3 dozen fresh jalapeno peppers
Combine 1 clove garlic, oil, bay leaf, oregano and salt. Heat until garlic browns. Add 5 cloves garlic, carrots, onion and jalapenos. Cook a few minutes. Cook, stirring occasionally, until color of pepper changes. Skins will blister a little. Pour off excess oil and add enough vinegar to cover and bring to boil. Pack in sterilized jars and seal.
restrants here also have jalapenos.
Thanks, Terry. I will try that. I've looked all over the web and this sounds the nearest to what I'm wanting.
I got a recipe from google but it didn't work well.
MexianJALAPENO PICKLES II --> this one seems much better :D I'll try it next week
Thank you for sharing it!
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