PICKLED CARROTS close to Jalapeno's

By Clarabell

Ingredients

• 5 lbs carrots, peeled. sliced in coins or planks about 1/4 inch thick
• 3 medium red onions, peeled, thinly sliced (or yellow onions)
• 16 oz can pickled jalapenos, use most of the juice and 1-2 peppers sliced (be careful and don't add too much)
• 3 large cloves garlic, sliced
• 3 T Mexican oregano
• 1 T salt
• 3 c white vinegar
• 2 T sugar, or more to temper heat
• 2 About 2 c water

Details

Servings 20

Preparation

Step 1

1. Bring a large pot of water to a boil.

2. Meanwhile, slice the carrots about 1/4 inch thick. Try to be as consistent as possible. Use a mandolin if you have one. Do the same with the red onions.

3. Add the carrots to the water and boil for about 1 minute (it may take a minute to get it back up to a boil.) Add the onions and continue to simmer for one more minute. Remove the carrots and onions and set aside.

4. In a large non-reactive bowl (i.e. plastic or glass) place the garlic, salt, Mexican oregano, sugar, the jalapeno juice plus the 1 or 2 peppers.

5. Pour the carrots and onions in the bowl and mix up gently. Add vinegar to barely cover, then add the water. Stir around. Taste them for seasonings (more salt or sugar, or water if they're too hot).

6. Cool to room temperature and refrigerate for 24 hours before serving.