ZANAHORIAS Y AJO EN ESCABECHE (MEXICAN STYLE PICKLED CARROTS AND GARLIC)

ZANAHORIAS Y AJO EN ESCABECHE (MEXICAN STYLE PICKLED CARROTS AND GARLIC) image

Yield 8 cups

Number Of Ingredients 13

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1 lb pkg baby carrots, (already peeled), sliced diagonally in half or thirds to be about the size of a large olive (see introductory notes)
2 yellow onions, peeled and sliced
4-6 C water
7 ounces whole pickled jalapeno peppers, with juices reserved
1 tbsp dried oregano
1 whole clove
3 whole black peppers
2 bay leaves
70-80 whole garlic cloves (see introductory notes)
3 cloves garlic coarsely chopped
2 cups cider vinegar
1/4 cup olive oil
2 tsp salt (scant)

Steps:

1.Put the oil in a 3 quart pot with the bay leaves and cook over medium heat for about a minute to infuse the oil with bay flavor - do not brown, but it should be fragrant and maybe a bit toasty. 2.Add the pepper and clove, stir for 30 seconds, then reduce heat and add the oregano and chopped garlic, pause a moment to stir until garlic is golden but not brown. 3.Immediately add the water, (enough to cover) salt, jalapeno juices and carrots and bring to a boil. Simmer rapidly until not quite tender (about 5 minutes). 4.Remove from heat, add remaining ingredients, (onions, jalapenos, garlic, vinegar) and more water if needed to cover. Stir to mix, cover pot and allow to cool. 5.Transfer all ingredients to jars or other containers with tight lids, and refrigerate for at least 24 hours, 48-72 hours if possible. Will keep in the fridge for about two weeks.