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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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this is a recipe from the Texas Home cooking cookbook that a friend brought me back from her trip to Texas...these sound good...I don't know the servings it makes 3 cups. the prep time does not include the 24 hour chilling time. Ingredients:
1 pound carrots, sliced into rounds |
1 to 2 pickled jalapeno, chopped (or to taste) |
3 tbsp. jalapeno pickling liquid |
2 tbsp. either canola or corn oil |
2 teasp. minced onion |
2 teasp. cumin seeds, toasted and ground |
1 teasp. white vinegar |
1 clove garlic, minced |
pinch of sugar |
salt to taste |
Directions:
1. Blanch the carrots in a saucepan of boiling water
2. Drain the carrots
3. rinse them in cold water and drain again
4. in medium nonreactive bowl, mix together the remaining ingredients.
5. add carrots to the marinade,
6. refrigerate them covered for at least 24 hours
7. taste the carrots and adjust the seasoning if needed
8. keep carrots refrigerated ,, they will keep for several days
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