Hot Pickled Carrots
Mary Ann Hanson
1 lbcarrots, peeled and cut into sticks (i just use baby carrots)
1 largeyellow onion, sliced and separated
3jalapeno peppers sliced lengthwise with stems, seeds, and all
1/2 Tbspkosher or pickling salt
1 cwhite vinegar
1/2 Tbspdried oregano (if you have fresh use it!)
How to Make Hot Pickled Carrots
- Place all ingredients in a non reactive pot (stainless or enamel) and bring to a boil.
- Reduce heat and simmer for a few minutes until the carrots are just tender crisp. You still want them to be rather crispy.
- Turn off heat and let cool. Put into a jar or other container and refrigerate for a few days to blend flavors and let veggies cure.
- If you taste these right away and they do not seem hot enough, give them time. The flavor and heat will develop. Enjoy!