Spicy Pickled Carrots

By KDHarmon

Ingredients

• 2 lbs carrots, peeled and sliced at an angle into 1/4 inch thick pieces
• 5 + whole cloves garlic, peeled and lightly smashed
• 1 1/2 cups white vinegar
• 10 Turkish bay leaves (or 5 California bay leaves)
• 8 peppercorns
• 1 teaspoon salt
• 1 1/2 cups water
• 6 oz. whole pickled jalapenos

Preparation

Step 1

Pour oil in a large saucepan over medium heat and saute the garlic. Add carrots and saute for 2-3 minutes. Add vinegar, bay leaves, peppercorns and salt. Bring to a simmer and reduce heat to low. Simmer for 5 minutes. Add water and jalapenos and bring to a simmer again for another 10 mintues.

Let mixture cool completely. Transfer the carrots and cooking liquid into a covered container, discarding the bay leaves, peppercorns and garlic cloves if desired. Carrots will keep in the refrigerator indefinitely.