Spicy Carrots

If you have ever been to a SoCal taco shop....you will know what these are and LOVE them!!

I started making these a few years ago. At first I just made one medium batch, placed them in a jar and put them in the fridge!

then I had this wonderful idea that I should "can" them. So, I did. I now make these in batches and place them in smaller Mason Jars. Throughout the years, I have added, different wax beans, cocktail onions, Thai chili's, mini corn etc.

Spicy Pickled Carrots

Ingredients:

2 lbs of large carrots, peeled and sliced into thick pieces

5 cloves of garlic, peeled and diced

2 Tbs of olive oil

1 1/2 cups of vinegar 

1 1/2 cups of water

10 bay leaves

1 Tbs of whole black peppercorns

1 tsp salt

1 small jar of pickled jalapenos OR fresh ones (amount to your heat liking)

Preparation:

Heat oil in a large deep skillet. Add the carrots and garlic and saute for 3-5 mins. 

Carefully add in;

vinegar, peppercorns, salt and bay leaves.

Simmer for 5 minutes and then add water.

Bring to a full simmer and add jalapenos. Simmer for 10 minutes.

Let it cool completely and then transfer carrots and liquid to a glass jar. 

• do not use plastic

I do not simmer for as long as the recipe calls for. we like ours crunchy.

If you are canning them, seal jar tightly and store in a cool dry place. the longer they sit, the hotter they become.

Can last in fridge for up to six months if you are NOT canning.

 

                                                    This is what they look like "canned".