{"id":111,"date":"2017-02-07T01:01:59","date_gmt":"2017-02-07T01:01:59","guid":{"rendered":"http:\/\/www.theworkinglunchproject.com\/cms\/?post_type=recipe&p=111"},"modified":"2017-03-21T22:01:52","modified_gmt":"2017-03-21T22:01:52","slug":"taco-shop-pickled-carrots","status":"publish","type":"recipe","link":"https:\/\/www.theworkinglunchproject.com\/?recipe=taco-shop-pickled-carrots","title":{"rendered":"Pickled Carrots Taco Shop Style"},"content":{"rendered":"
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Photo: Cynthia Dalton<\/figcaption><\/figure>\n

Fred’s a friend of mine and one day we were going to be working together on a big project. We knew the day would be hectic with no time to cook, so on his way to my place, Fred stopped at his favorite taco shop for our lunchtime provisions.<\/p>\n

Fred picked up a spread that included all the usual suspects \u2014 beans, rice, chili rellenos, and, of course, tacos.<\/p>\n

Included in the feast was pickled carrots. The perfect counterpart to the richness of the meal, the pickles were an unexpected treat. At once, gently spicy, satisfyingly al dente, and meaty.<\/p>\n

Needless to say, I had to try my hand at duplicating those little gems and if I do say so myself, I nailed it.<\/p>\n

If you like carrots, and you like peppers, and you like pickles, \u00a0I think you’ll love these!
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