Mexican Style Hot Pickled Carrots
2 lbcarrots, sliced on diagonal
2yellow onions, peeled and sliced
1 1/2 qtwarm water
7 ozwhole canned jalapeno peppers with liquid
1 Tbspdried oregano
2 ccider vinegar
1/4 cvegetable oil
How to Make Mexican Style Hot Pickled Carrots
- Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
Boil for 5 minutes and then remove from heat.
To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
Can also be kept in airtight containers in refrigerator.