Mexican Hot Carrots

Ingredients

• 2 lbs carrots, sliced
• ½ cup jalapeños, sliced
• ½ cup medium white onion, sliced
• 5 cloves garlic, smashed
• 1 ½ cups white vinegar
• 1 ½ cups water
• 1 Tbsp vegetable oil
• 6 bay leaves, whole
• 10 black peppercorns
• 2 tsp dried Mexican oregano or original oregano
• 1 tsp salt

Instructions

1. Peel and slice carrots and onion into 1/4 inch thick pieces. Cut the stems off jalapeños and slice thin on diagonal. Set aside.
2. In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.
3. Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. (This recipe fills 4 pint or 2 quart jars.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated.
4. Fine to eat after 3 hours, best if pickled for at least a day or two.