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Mexican Pickled carrots

Ingredients

6 carrots peeled and sliced fairly thin
2 yellow onions, thinly sliced
1 16 oz jar pickled jalapeno’s with liquid
1 cup vinegar
Lagniappe

Blanch the carrots in water in a sauce pan for 7 to 10 minutes. Cover and
cook them till nearly boiling. Remove from heat and chill to stop them from
cooking any further.

Pour off the liquid from the pickled jalapeño’s, mix with the vinegar and
bring to a roaring boil.

While the vinegar is boiling alternate layers of onion, carrots, and the
remaining jalapeno’s in a glass canning jar. Pour the hot liquid over the
mixture and chill for at least 8 hours prior to serving

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Pickled Avocado

Ingredients

½ cup white vinegar
1 tbsp Kosher salt
1 tbsp mustard seed
1 tsp sugar
½ tsp whole pepper corns
1 med chili (arbol)
2 firm Avocados
Lagniappe

Mix all liquid ingredients in a medium, pot and bring to a boil.

Let cool and pour over the sliced Avocado’s in a medium glass jar.

Let sit for a couple of days to pickle (you might want to add some small cucumbers
to the jar to fill up extra space; they pickle great in this brine.

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