Authentic Mexican Pickled Carrots
Ingredients:
4-5 medium carrots, peeled and sliced into ¼-inch rounds or sticks
1 small onion, thinly sliced
2 cloves garlic, peeled and minced
1-2 jalapeño peppers, sliced (adjust to your heat preference)
1 teaspoon dried oregano
1 teaspoon cumin seeds
1 cup white vinegar
1 cup water
1 tablespoon sugar
1 tablespoon salt
1 bay leaf
Optional: 1-2 sprigs of fresh thyme or rosemary
Instructions:
Prepare Carrots: Peel and slice the carrots into rounds or sticks. You can also use a mandoline for even slices if desired.
Prepare Pickling Solution: In a medium saucepan, combine the vinegar, water, sugar, salt, oregano, cumin seeds, and bay leaf. Bring to a boil over medium-high heat, stirring occasionally until the sugar and salt are fully dissolved.
Add Vegetables: Once the pickling solution is boiling, add the sliced carrots, onion, garlic, and jalapeño peppers. Let the mixture return to a boil, then reduce the heat and simmer for about 5 minutes, or until the carrots are just tender but still crisp.
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