Ingredients

The following ingredients have 10 Servings
  • 2 lbs carrots
  • 1/2 cup sliced jalapeños ((See Note 1))
  • 1/2 cup medium white onion ((about half an onion))
  • 5 cloves garlic (smashed)
  • 1 1/2 cups white vinegar
  • 1 1/2 cups water
  • 1 tbsp vegetable oil
  • 6 bay leaves (whole)
  • 10 black peppercorns
  • 2 tsp dried Mexican oregano ((or original oregano))
  • 1 tsp salt

Instruction

  • Peel and slice carrots (See Note 2) and onion into 1/4 inch thick pieces (See Note 3). Cut the stems off jalapeños and slice thin on diagonal. Set aside.
  • In a large stock pot add the garlic, vinegar, water, oil (omit if canning), bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños (See Note 4). Lower heat to medium-low and cook for 15 minutes, uncovered.
  • 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.
  • Fine to eat after 3 hours, best if pickled for at least a day or two.