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You already know that, to achieve true health, your diet needs to be well balanced and nutritious and you need to get a good amount of exercise. However, we do not always have the time or the power that this type of lifestyle involves. At the end of the day, almost everyone want to go home, not to the gym. People crave junk food, not veggies (unless they are vegetarians). The good news is that making wise decisions doesn’t have to be irritating. With practice you can get all of the nutrients and the physical exercise that you need. Here are some hints to be as healthful as possible.
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The ingredients needed to make Classic Mexican Pickled Carrots:
- Prepare 1.5-2 lbs of Whole Carrots.
- You need 1/2 of Med White Onion.
- Take 2 of Large Jalapeños.
- You need 1.5 C of White Distilled Vinegar.
- Prepare 1.5 C of Water.
- Use 5 Cloves of Minced Garlic.
- Get 6 of Whole Bay Leaves.
- Take 2 tsp of Mexican Oregano (yes it matters…trust me, you can taste the difference).
- Take 1 tsp of Kosher Salt.
Instructions to make Classic Mexican Pickled Carrots:
- Combine vinegar, water, garlic, bay leaves, oregano, and salt in a large sauce pan and bring to a low boil..
- 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..
- Once the brine has begun to boil, add the carrots, onion, and jalapeño..
- Reduce heat to medium low and cook for about 20 minutes..
- Remove from heat and let cool for at least 30 minutes before you place in a glass jar..
- 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..
Authentic Mexican Pickled Carrots These Authentic Mexican Pickled Carrots are a great make-it-at-home version that are just like the ones you get at Mexican. Recipe adapted from Kevin West, Saving the Season. His simple, spicy carrots were inspired by the many taco stands scattered across Los Angeles, where West lives. He uses the tangy, crunchy carrots as a complement for tacos, and also as an ingenious substitute. When we first met, I attended one of her pickling classes, which was a whirlwind of a day in which we made everything from kimchi and sauerkraut to preserved limes and spicy green beans.
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