Mexican Pickled Carrots (Escabeche)

Adapted from the Fresh Approach Cooking blog, I've added a couple of things to it. This is a refrigerated pickle, crisp, spicy, and addictive. It will keep a couple of months or longer in the fridge. The cooking time is the minimum refrigeration time for the pickle.

• Ready In: 3 hrs 20 mins
• Serves: 20
• Yields: 1 quart, approximately

Ingredients

• 10  carrots, peeled and sliced diagonally
• 6 -8  small radishes, quartered
• 2  fresh green  jalapenos, with seeds, sliced thickly crosswise
• 2  garlic cloves, thinly sliced
• 2  teaspoons Mexican oregano
• 1  medium  white onion, thinly sliced
• 1  cup white vinegar
• 1  cup  filtered water
• 1  teaspoon granulated sugar
• 4  teaspoons salt
• 5  bay leaves
• 1⁄2 teaspoon black peppercorns

Directions

1. Place the sliced vegetables in a non-reactive container that has a tight-fitting lid.
2. Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes.
3. Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid.
4. When cool, cover and refrigerate the pickles for at least 3 hours.