Monday, February 4, 2013

spicy pickled carrots



After devouring a bowl of the pickled carrots with tortilla chips at Berryhill one lazy weekend afternoon with my husband several months ago, I came home intent on making those slightly-spicy-still-crunchy-pickled-treats.


And, so, we did.  They're yummy chopped in tacos, eaten alone, or my favorite... the perfect bite on top of a crunchy tortilla chip.







Grab some tortilla chips, and a margarita or cerveza.  You'll have all the fixings for a happy, lazy weekend afternoon.  Which you oh-so-deserve.


3 comments:

  1. Same story as yours, just a different town. Decided after a lunch out at a local taqueretta that we too, could be making pickled carrots. Coupled with a trip to the farmers market, we were pretty psyched to find a good recipe. Followed directions minus any real measurement for the carrots and 1/2 again the pickling agent and spices due to the amount of veggies. We have fantastic results. Terrific blog post, nice photos and share. Thanks from Joshua Tree, CA

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    Replies
    1. I'm so glad you were able to adapt/use and enjoy the recipe. It remains one of our favorite pickles here at home. :)

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  2. Or....as meant to type, "taqueria".

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