Mexican Marinated Carrots

During the summer, I like to serve a fresh vegetable platter with dinner. In addition to whatever we’re having (say grilled steak with steamed broccoli), the vegetable platter is a nice contrast of crisp, fresh vegetables that I serve family style, like an antipasto plate.  In addition to fresh vegetables of the season, like sliced ripe tomatoes and sliced cucumber, I have been adding in fermented foods and marinated vegetables such as kimchi and sauerkraut which has all of these nifty probiotics.  I am experimenting with making my own fermented foods (like curtido), but until that’s perfected, I thought I would share a recipe for Mexican marinated carrots that I have been including on our salad plates. These are spicy, flavorful carrots that retain their bright color and crunch.  You can serve this as a side dish with Mexican foods like carnitas, tacos, or mole. It’s also good as a side dish to hamburgers and hotdogs when you’re trying to avoid the french fries.

Mexican Marinated Carrots

1 lb. carrots, peeled
1 cup water
1/2 cup white vinegar
1/4 cup apple cider vinegar
1 small onion, chopped
1 clove garlic, minced
1/4 t salt
1 bay leaf
1/2 t red pepper flakes
1 t dried Mexican oregano (use more if fresh)

Slice the peeled carrots into thick diagonal slices. Stuff the carrot pieces into a 1-quart jar that has a sealeable lid. In a small saucepan, combine all of the other ingredients and bring to a boil.  Turn down the heat and simmer for 2-3 minutes.  After the vinegar solution has simmered, carefully pour this hot liquid over the carrots and fill jar to the brim.  (Be sure to include some onions and spices into the jar).  Let the jar cool, then cap tightly and refrigerate. Best after 3-4 days as the flavors continue to develop.

shared at $5 Dinners, Pennywise Platter, Food Renegade, and Tempt My Tummy Tuesday