Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
No real Mexican restaurant is complete without a salsa bar and those spicy pickled carrots. They were always my favorite growing up in San Diego. Let me tell you they are SO easy to make at home too!
Pickled carrot is served at good Mexican restaurants, often placed on the table with the chips and salsa when you sit down. This recipe could be considered an ‘Americanized’ version of a traditional favorite.
Taqueria-inspired carrot and jalapeno pickles gussied up with rainbow carrots. The jalapenos are from my garden -- and still going strong. (It's been a very warm fall.)
As hot as you like it, Mexican Pickled Veg from the Debby Bull book Blue Jelly.
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