Spicy Pickled Carrots

 Spicy Pickled Carrots....

INGREDIENTS

* two pounds of carrots

* 1 can of whole or sliced La Morena jalapenos (28oz)

* 1 can (13 oz) of whole or sliced La Morena jalapenos

* Salt as desired

INSTRUCTIONS

* Peel and cut the carrots into equal-thickness slices to ensure consistent cooking.

* Put the sliced carrots in a big pot and add water to cover them. Set your timer for 4 minutes, increase the heat to medium-high, and immediately after they begin to boil. Remove from heat and drain using a strainer after 4 minutes. The carrots must be cooked but remain crisp, so do not let them soak in the boiling water for an extended period of time. Put the carrots back in the pot after draining.

* Pour the cooked carrots with the pickled jalapenos from your opened cans. Salt the mixture once it has been thoroughly mixed and voilà! You're done in no time at all!

* The carrots and peppers should be kept in the fridge in glass jars or, as I do, in these quart-sized plastic containers.

Note

* The 28oz and 13oz cans are what you'll need.

* You can also create other pickled vegetables with the same recipe, such as cauliflower, zucchini, potatoes, pearl onions, etc. It's still as simple as opening a can to prepare numerous vegetables and offer them as an appetizer at your upcoming gathering. There is no need to add anything else because the pickled jalapenos already have the vinegar, herbs, and spices.

* In the refrigerator, they last for several weeks.

NUTRITION

   Serving size: 2 teaspoons

   Energy: 11 kcal

   2g of carbohydrates

   1 g of protein

   Fat: 1g

   1g of saturated fat

   Salt: 317 mg

   80 milligrams of potassium

   1g of fiber

   Sucrose: 1g

   IU of vitamin A: 2677

   3 mg. vitamin C

   9 mg. of calcium

   Fe: 1 mg