So I have been playing with pickling recently, and I wanted to try to make those spicy pickled carrots and jalapenos that you get at most mexican restaurants for free... so here is my attempt and recipe too! I kept them in the fridge for a while but they tasted so good that we probably ate them quickly. not sure how long you can actually keep them, but I would think because they are cooked in vinegar with a little salt, that it should keep cold in the fridge for a while. have fun, and I will continue to try new pickling techniques and keep you updated.
Spicy pickled carrots
2 carrots
3 jalapenos
1 small yellow onion ( i used small white pearl onions in this recipe)
1 cup white wine vinegar
1 Tblspn fresh oregano
1 Tblspn sugar
1 tspn coarse salt
1/4 tspn whole peppercorns
-in a saucepan combine all ingredients with 1 cup water, bring to a boil, reduce to a simmer and cook until onions are crisp/tender about 3-4 minutes, transfer to a bowl, chill, transfer into a jar with lid, keep in fridge.
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