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Pickled Carrots With Jalapenos

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“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
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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