Pickled Carrots and Jalapenos
Serving Size / Yield
- 2 lbs. carrots, peeled and sliced diagonally
- 2 C. vinegar
- 2 C. water
- 10 bay leaves
- 12 peppercorns
- 2 tsp. salt
- 1 jar pickled jalapenos (any size)
- 2 potatoes, peeled and cubed
- 8 cloves garlic, peeled
- 1 lg. onion, peeled and quartered
Heat olive oil in a large saucepan and saute the garlic cloves until they have started to brown and soften. Add the potatoes and cook for another 2-3 minutes.
When the potatoes have browned slightly, add the carrots and onion and cook for another 3 minutes. Slowly add the vinegar, peppercorns, salt, and bay leaves and bring to a simmer. Allow to simmer for 8 minutes.
After 8 minutes, add the water and jalapenos and simmer for another 10-15 minutes.
Allow to cool completely and then transfer the ingredients and cooking liquid into jars or another air tight container and refrigerate overnight.
The following morning, remove the bay leaves and serve as desired.