Pickled Carrots With Jalapenos

Name: Pickled Carrots With Jalapenos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving(s)
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

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Recipe 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.

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READY IN: 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

Add oil to a large saucepan over medium heat and saute the garlic.
Add carrots and saute for about 3 minutes.
Add vinegar, bay leaves, peppercorns and salt. Bring to a bubble and reduce heat to low. Simmer for 5 minutes.
Add water and jalapenos and bring to a simmer again for another 10 minutes.
Let mixture cool completely.
Transfer the carrots and cooking liquid into a covered container and refrigerate.

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