Ingredients

The following ingredients have 4 Servings
  • 2 pounds carrots
  • 4 jalapeños
  • 1 onion
  • 5 garlic cloves
  • 1 teaspoon sugar
  • 1½ cup water
  • 1½ cup vinegar
  • 5 bayleaves
  • 1 teaspoon peppercorn
  • 2 teaspoons Mexican oregano
  • 1 teaspoon salt

Instruction

  • In a stockpot, add 1 ½ cup vinegar, 1 ½ cup water, 1 teaspoon sugar, 5 garlic cloves, 5 bay leaves, 1 teaspoon peppercorn, 1 teaspoon salt, and 2 teaspoons Mexican oregano. Bring to a boil.
  • Peel and slice 2 pounds of carrots into ¼ inch coins or diagonal slices. Slice 1 onion into slivers. Slice 4 jalapeños . Reduce the brine in the stockpot to medium heat and add the carrots, onion, and jalapeños. Cook uncovered for 15 minutes.
  • Allow to cool, then add to a glass jar with lid. You can eat immediately, but it is best to sit overnight to allow the full flavor to build.