I had planned on starting this post with, “Since moving away from California…”, but then I realized that not only would that be a bit too cliche, but it’d also be my 1000th time reminiscing with those exact words. So let’s try this instead.. Do you know those hot, Mexican, pickled carrots that light your ass on fire? And no, I’m not talking about the semi-sweet carrots that you’d find at Baja Fresh. These hot and tangy taquería-style carrots are crunchy and a great condiment or side for any south of the border dish. This recipe is straight from Kevin West’s Saving the Season. For those of you who don’t have a copy of the book, I’ve attached the recipe below. I know the preparation looks pretty involved, but I assure you all the chopping and peeling is well worth it for these picante pickled carrots.
Rarely do I pickle something so deserving of my Weck jars. Typically I give much of what I can away to friends and pickle enthusiasts, but because I currently only own 7 of these Weck beauties, whatever goes into them is for me and me only. On another Weck note, I recently learned a neat trick about the orange pull tabs. After canning, the little orange tab that sticks out should be turned down, if this tab flips up, it’s a sign that your goods may have spoiled or the seal has became loose.