 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
|
This Tex-Mex favorite is enjoyed with nachos, tacos, or chili. The carrots and green beans would also make good stirrers for a Bloody Mary. Drop onions into boiling water for 15 to 30 seconds to make them easier to peel. Ingredients:
6 cups water |
4 teaspoons kosher salt |
1 teaspoon ground cumin |
1 pound baby carrots |
2 cups pearl onions, peeled (about 10 ounces) |
1/3 cup sliced jalapeño peppers (about 2 large) |
8 ounces haricots verts, trimmed |
4 cups white vinegar |
Directions:
1. Bring first 3 ingredients to a boil in a large saucepan. Add carrots to pan; cook 2 minutes. Add onions; cook 1 minute. Add pepper slices; cook 1 minute. Add beans; cook 1 minute. Remove from heat; stir in vinegar. Let stand at room temperature 1 hour. Pour into a large bowl; cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.
|
|