Taqueria-Style Spicy Pickled Carrots

Name: Taqueria-Style Spicy Pickled Carrots
Total time: 110
Yield: 6
Ingredients: 1 cup white vinegar; 1 cup water; 1 teaspoon coarse sea salt; ¾ pound carrots; 1 small yellow onion; 6 medium fresh jalapenos; 2 cloves garlic; 1 tablespoon vegetable oil; 2 large bay leaves; 1 teaspoon whole black peppercorns; 1 teaspoon dried Mexican oregano; 1 teaspoon cumin seeds; 1 teaspoon extra-virgin olive oil

Recipe by Buckwheat Queen from allrecipes.com

Dinner 2 Hr. 50 Mins.

Ingredients

6 servings

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1 cup white vinegar
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1 cup water
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1 teaspoon coarse sea salt
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¾ pound carrots
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1 small yellow onion
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6 medium fresh jalapenos
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2 cloves garlic

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1 tablespoon vegetable oil
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2 large bay leaves
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1 teaspoon whole black peppercorns
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1 teaspoon dried Mexican oregano
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1 teaspoon cumin seeds
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1 teaspoon extra-virgin olive oil

Instructions

Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.