Spicy Pickled Carrots
Usually served with Mexican food, these spicy carrots add a delicious flavor to any meal.
Ingredients
- 2 lbs. carrots peeled and sliced at an angle into 1/4 in. thick pieces
- 5 cloves garlic peeled and diced
- 1 1/2 c. white vinegar
- 10 bay leaves
- 8 peppercorns
- 1 tsp. salt
- 1 1/2 c. water
- 6 oz. pickled jalapenos
Instructions
- Heat oil in a large saucepan over medium heat and sauté the garlic.
- 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 minutes. Let mixture cool completely.
- Transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Discard bay leaves and peppercorns before serving.