Pickled Mexican Hot Carrots

Name: Pickled Mexican Hot Carrots
Ingredients: 8 medium carrots (peeled, cut on a diagonal (approx. 2½ cups)); ½ yellow or white onion (sliced); 3 jalapenos (sliced into rings); 2 garlic cloves; 2 cups white vinegar (label should say 5% acidity); 2 cups water; 2 tbsp pickling/canning salt; 2 dried bay leaves; 1 tsp coriander seeds; 1 tsp black peppercorns

"Recreate those delicious, spicy pickled carrots, jalapenos, and onions from Mexican restaurants with my recipe for homemade Pickled Mexican Hot Carrots. They're a great addition to chips and salsa, on Taco Tuesday, or right out of the jar!..."

INGREDIENTS

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8 medium carrots (peeled, cut on a diagonal (approx. 2½ cups))

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½ yellow or white onion (sliced)

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3 jalapenos (sliced into rings)

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2 garlic cloves

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2 cups white vinegar (label should say 5% acidity)

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2 cups water

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2 tbsp pickling/canning salt

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2 dried bay leaves

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1 tsp coriander seeds

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1 tsp black peppercorns

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