Pickled Carrots and Radishes (Zanahorias y Rabanos Escabeche)

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  • Makes: 16 servings
  • Serving Size: 1/4 cup
  • Prep: 25 mins
  • Chill: at least 24 hours

Pickled Carrots and Radishes (Zanahorias y Rabanos Escabeche)

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Directions

  1. In a large nonmetal bowl or glass jar combine carrots, Anaheim peppers, radishes, and jalapeno pepper.
  2. In a small saucepan combine the water, vinegar, salt, honey, oregano, coriander seeds, black pepper, marjoram, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
  3. Pour hot liquid over vegetables. Let cool to room temperature. Cover and chill for at least 24 hours before serving, stirring occasionally.

From the Test Kitchen

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Nutrition Facts (Pickled Carrots and Radishes (Zanahorias y Rabanos Escabeche))

  • Per serving:
  • 16 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 235 mg sodium ,
  • 3 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 0 g pro.
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