Taqueria-Style Pickled Carrots

Name: Taqueria-Style Pickled Carrots
Yield: 4 pints
Ingredients: 2 cups white wine vinegar; 2 cups water; 2 tablespoons plus 1 teaspoon kosher salt, divided; 2 teaspoons dried Mexican oregano (or dried oregano); ½ teaspoon black peppercorns, lightly crushed; 1 small red onion, peeled and cut into ?-inch slices; 2 to 4 jalapeño chiles, quartered (seeded for less heat); 2¾ pounds carrots, peeled and cut on a bias½ inch thick; 8 garlic cloves, peeled; 4 small dried red chiles (optional)

Taqueria-Style Pickled Carrots was pinched from <a href="http://www.tastingtable.com/entry_detail/chefs_recipes/14023/Taqueria_Style_Pickled_Carrots_Recipe_from_Kevin_West.htm" target="_blank">www.tastingtable.com.</a>

"Taquería-Style Pickled Carrots from Saving the Season..."

INGREDIENTS

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2 cups white wine vinegar

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2 cups water

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2 tablespoons plus 1 teaspoon kosher salt, divided

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2 teaspoons dried Mexican oregano (or dried oregano)

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½ teaspoon black peppercorns, lightly crushed

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1 small red onion, peeled and cut into ?-inch slices

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2 to 4 jalapeño chiles, quartered (seeded for less heat)

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2¾ pounds carrots, peeled and cut on a bias½ inch thick

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8 garlic cloves, peeled

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4 small dried red chiles (optional)

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