PICKLED CARROTS WITH JALAPENOS

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Pickled Carrots With Jalapenos image

I found this on a blog a while back (sorry I don't recall where) and adapted it to what I had available. These can be eaten soon after making though I find the longer they sit, the better they are. They will keep in the refrigerator indefinitely.

Provided by flower7

Categories     Peppers

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 -3 whole garlic cloves, peeled and lightly smashed
12 -16 ounces carrots, peeled and sliced into 1/4 inch thick pieces
3/4 cup white vinegar
2 -3 bay leaves
4 peppercorns
1/2 teaspoon salt
3/4 cup water
2 1/2-3 ounces sliced pickled jalapeno peppers

Steps:

  • Add oil to a large saucepan over medium heat and saute the garlic.
  • Add carrots and saute for about 3 minutes.
  • Add vinegar, bay leaves, peppercorns and salt. Bring to a bubble 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.

Nutrition Facts : Calories 41.3, Fat 1.9, SaturatedFat 0.3, Sodium 326.4, Carbohydrate 5.1, Fiber 1.5, Sugar 2.4, Protein 0.5

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