San Diego Style Hot Pickled Carrots  

1 bunch carrots, peeled
2 each jalapeños, sliced with the seeds
½ small white onion, coarsely chopped
2 cups white vinegar
1 cup water
1 teaspoon Mexican dried oregano
¼ teaspoon red pepper flakes (or to taste)
1 teaspoon salt
½ teaspoon black peppercorns
4 cloves fresh garlic
2 bay leaves
1 teaspoon sugar, honey or agave

Slice the carrots into ¼ inch thick slices and fill two pint jars with the cut carrots. In a small sauce pan, bring the remaining ingredients to a boil, let cool slightly so you can handle it, and then carefully pour over the carrots. Seal the jars and refrigerate. Use after about 2-3 days and store up to one month.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |     ranchopiccolo@hotmail.com

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