Pickled Carrots With Jalapenos
"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
- 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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RECIPE SUBMITTED BY
flower7
Galena, Ohio
I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
