Pickled Carrots With Jalapenos |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I found this on a blog a while back (sorry I don't recall where) and adapted it to what I had available. These can be eaten soon after making though I find the longer they sit, the better they are. They will keep in the refrigerator indefinitely. Ingredients:
1 tablespoon olive oil |
2 -3 whole garlic cloves, peeled and lightly smashed |
12 -16 ounces carrots, peeled and sliced into 1/4 inch thick pieces |
3/4 cup white vinegar |
2 -3 bay leaves |
4 peppercorns |
1/2 teaspoon salt |
3/4 cup water |
2 1/2-3 ounces sliced pickled jalapeno peppers |
Directions:
1. Add oil to a large saucepan over medium heat and saute the garlic.
2. Add carrots and saute for about 3 minutes.
3. Add vinegar, bay leaves, peppercorns and salt. Bring to a bubble and reduce heat to low. Simmer for 5 minutes.
4. Add water and jalapenos and bring to a simmer again for another 10 minutes.
5. Let mixture cool completely.
6. Transfer the carrots and cooking liquid into a covered container and refrigerate.
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