Question ID: 1000-13277-0-5-6-7
Recipe Description
1 1/2 cups distilled white vinegar1 1/2 cups water4-6 cloves garlic3 bay leaves1/2 teaspoon coarsely ground or crushed black pepper1 teaspoon canning & pickling salt1/2 teaspoon celery salt1/2 teaspoon brown mustard seed or ground dry mustard1 1/2 teaspoons Mexican oregano1/2 teaspoon epazote, optional2 cups diagonally sliced carrots 1/8" slices1 1/2 cup radially sliced onion stem to root3/4-1 cup thinly sliced jalapenocilantrocarrot greens (optional)
In a large saucepan, combine first 10 ingredients (through epazote) and bring to a boil.
Add the carrots to the boiling brine and simmer until tender (about 10 minutes but start testing for desired texture after 6 or 7 minutes).
Add onions and jalapenos and bring mixture back to boiling. Remove from heat.
Stir in chopped fresh cilantro and carrot greens (optional). Cool about 15 minutes.
Transfer the pickled vegetables and the brine to 3 half-pint canning jars that have been sterilized. Cool completely. Cover with lids and rings and store in the refrigerator.
Pickles are ready to eat as soon as they cool but the flavors will develop best after 24 hours.
Be creative ... think outside the taco ... Bloody Marys anyone??For more brilliant ideas like this one, follow along with me at picniclifefoodie.com!
Question & Answer
Question: Choose the best title for the missing blank to correctly complete the recipe.
Gather Your Ingredients
____________
Consume!
Create a Masterpiece
Choices:
(A) Pack in Jars
(B) Veggie Mexican Lasagna
(C) Serve With Chutney
(D) Mexican Pinwheels
(A) Pack in Jars