Pickled Vegetables

Homemade pickled vegetables are very easy to make. All you need are the vegetables – in this case sliced carrots and diced onions – vinegar, salt, and some sugar. Just be sure to refrigerate the pickled vegetables and the flavor will develop over time. This recipe also works well for hot peppers. Eat the pickled vegetables with MexicanPulled Pork (Carnitas) and Mexican Pulled Pork Enchiladas.

Enjoy!

Ingredients

2 medium sized carrots, halved and sliced

1 small Onion, diced

½ - 1 tsp. Salt

½ - 1 tsp. Sugar

Rice or White Vinegar

Boiling Water

Preparation Instructions

1. Boil enough water to cover the cut vegetables.
2. Halve lengthwise and slice the carrots. Add to a heat proof bowl.
3. Halve and dice the onion. Add to another heat proof bowl.
4. Pour boiling water into each bowl.
5. Drain the water from each bowl after 10 seconds.
6. Put each vegetable into a container with a sealable cover.
7. Completely cover the vegetables with vinegar.
8. Add the salt and sugar to each container and mix the ingredients. If seasoned vinegar is used, the amount of salt and sugar can be reduced or eliminated all together. Adjust the amount of salt and sugar to taste.
9. Seal and put the pickled vegetables into the refrigerator. Allow the flavors to mix for at least one hour (overnight or longer will result in a better flavor).
10. Serve the pickled vegetables with Mexican Pulled Pork(Carnitas) and the Mexican Pulled Pork Enchiladas.