Spicy Pickled Carrots by Terri
These Spicy Pickled Carrots can be made milder or hotter by changing the amount of jalapeños.
2 lb large carrots
2 large jalapeños
1/2 medium white onion
5 cloves garlic, smashed
1 1/2 cups white vinegar, 5% 1 1/2 cups water
1 Tbsp vegetable oil (I use a spicy pepper oil for added flavour)
6 bay leaves
10 black peppercorns
1-2 tsp dried oregano (optional)
1 tsp salt
Peel and slice carrots and onions into 1/4 inch pieces. For jalapeños remove stems, slice thin. Set aside.
In a large pot mix together garlic, vinegar, water, oil, spices and salt. Bring to a boil, add all vegetables. Lower heat and cook on med-low for 10 minutes, uncovered.
Place into sterilized jars, place lids and finger tighten.
Place into water bath. Bring back to a boil. Boil for 12 minutes. Remove and let cool completely.