Pickled Carrots With Jalapenos

Submitted by flower7

"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."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 8

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.