Mexican Carrot Pickle
Ingredients
- 3 Peeled and sliced of Carrots
- 2 Sliced of Jalapeno Peppers
- 0.5 Onion of Diced
- 0.5 teaspoons Minced Garlic
- 0.5 cups Apple Cider Vinegar
- 0.5 cups Water
- 2 tablespoons Vegetable or other cooking oil
- 0.25 teaspoons Salt
- 0.25 teaspoons ( fresh if possible) of Oregano chopped-or Thyme or Marjoram
Instructions
Heat oil in a small pan.
Saute Onions, Carrots and then add Jalapenos
Saute for about a minute and add Garlic, salt and herbs
Add water and Vinegar
Simmer for about 3 to 5 minutes or until carrots still have some crunch left.
Turn off heat and dish out the pickle right away. Serve warm or cold