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Before you jump to Classic Mexican Pickled Carrots recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

Until fairly recently any individual who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. The experts are agreed that we are not able to change things for the better without everyone’s active involvement. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. The kitchen is a good place to begin saving energy by going more green.

Refrigerators and freezers use a lot of electricity, especially if they are not operating as efficiently as they should. In case you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living is not really that difficult. It’s about being sensible, more often than not.

We hope you got insight from reading it, now let’s go back to classic mexican pickled carrots recipe. To cook classic mexican pickled carrots you need 9 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Classic Mexican Pickled Carrots:

1. You need 1.5-2 lbs Whole Carrots
2. Use 1/2 Med White Onion
3. Get 2 Large Jalapeños
4. Use 1.5 C White Distilled Vinegar
5. Get 1.5 C Water
6. Get 5 Cloves Minced Garlic
7. Provide 6 Whole Bay Leaves
8. Get 2 tsp Mexican Oregano (yes it matters…trust me, you can taste the difference)
9. Use 1 tsp Kosher Salt

Steps to make Classic Mexican Pickled Carrots:

1. Combine vinegar, water, garlic, bay leaves, oregano, and salt in a large sauce pan and bring to a low boil.
2. In the meantime, slice carrots into ovals diagonally about 1/8” thick, slice onion into thin halves, and slice jalapeños thin, just a little less than the carrots.
3. Once the brine has begun to boil, add the carrots, onion, and jalapeño.
4. Reduce heat to medium low and cook for about 20 minutes.
5. Remove from heat and let cool for at least 30 minutes before you place in a glass jar.
6. Place the jar in the refrigerator and let sit for two days for best results. You can eat sooner, but I’ve found the flavors are so much better after two days.

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