Mexican Pickled Carrots
Mexican Pickled Carrots Mexican Pickled Carrots 2 lbs. large carrots, scraped and sliced into ¼-inch thick rounds 1 T.
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Ingredients
- 2 lbs. large carrots, scraped and sliced into ¼-inch thick rounds
- 1 T. canola oil
- 5 cloves garlic, peeled and diced
- 1 ½ cups apple cider vinegar
- 8 black peppercorns
- 1 t. salt
- 10 whole bay leaves
- 1 ½ cups water
- 6 oz. pickled jalapenos
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