Pickled Carrots

Missing the hot pickled carrots we used to get at El Cuervo In San Diego, a good friend managed to put this recipe together after much trial and error. I deviated not at all from the following and the results were authentic.

Ingredients

·    8 medium or 4 very large carrots

·    1 Yellow or white onion thickly sliced

·    4 jalapeños, sliced

·    2 garlic cloves

·    2 cups white vinegar

·    2 cups water

·    2 tbsp salt

·    2 bay leaves

·    coriander seeds

·    black peppercorns

Method 

Bring water, vinegar, salt, and carrots to a boil. Boil for 3 minutes, then add the onion, jalapeno, and garlic, and boil for 2 more minutes. Turn off heat.

Add bay leaves, coriander seeds and black peppercorns to a jar.  Pour all veggies and liquid into a large mason jar.

Let jar sit on counter until the contents reach room temperature, then store in the refrigerator.