Mexican Pickled Carrots

Peel and slice carrots and onion into 1/4 inch thick pieces (See Note 2). Cut the stems off jalapeos and slice thin on diagonal (See Note 3). Set aside.

In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeos. Lower heat to medium-low and cook for 15 minutes, uncovered.

Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. (This recipe fills 4 pint or 2 quart jars.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated.

Fine to eat after 3 hours, best if pickled for at least a day or two.