Many Mexican restaurants serve delectable marinated carrots. They are very low in calories and high in nutrition as well as making a perfect accompaniment for many Mexican and even American meals. My version adds coriander seeds for a nice floral taste.
Makes about 1 quart.
- 1 pound of carrots, peeled and trimmed
- water to cover
- 2 tsp kosher salt, divided use
- 1 tsp whole coriander seeds (optional)
- 5-6 sprigs of fresh cilantro
- 3 bay leaves
- 1 yellow onion, cut in semi-circles (optional)
- 2 Tbsp canola oil
- 1/4 c vinegar
- 2 Tbsp sugar
- 1/2 c bottled pickled jalapeños
- 1/2 c liquid from the jalapeños
- Slice carrots on the diagonal in 1/3 inch slices.
- Place them in a medium saucepan and cover barely with water.
- Add 1 tsp of the salt, coriander seeds, cilantro and bay leaves.
- Heat on high to the boiling point, turn to low, cover and simmer 10 minutes, or until barely tender.
- Drain the water off, reserving the cooking liquid.
- Remove the cilantro sprigs and bay leaves.
- Place the drained carrots in a covered dish; add the onions, oil, vinegar, sugar, jalapeños, liquid from the jalapeños, and remaining 1 tsp of salt.
- Add enough of the reserved cooking liquid to barely cover the jalapeños and carrots.
- Stir and allow to marinate and cool at least one hour. (The longer this dish marinates, the spicier it becomes.)
- Drain the marinated vegetables and place back in the covered dish to chill.
- Keep refrigerated. Use within one week.