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Mexican Hot Carrots
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| Hot pickled carrots | |
| 2 – 2.5 lbs | carrots cut diagonally |
| 5 cloves | garlic |
| 1 ½ cups | vinegar |
| 1 ½ cups | water |
| 10 | bay leaves |
| 8 | peppercorns |
| 8 oz | pickled Jalapeños |
| 2 to 3 T | oil |
| 5 | whole cloves |
| 1 t | salt |
Heat oil in large sauce pan and sauté garlic 2 to 3 min.. Add carrots, sauté 2-3 mins.. Add vinegar, peppercorns, cloves, salt, and bay leaves. Bring to boil and boil for 5 mins.. Add water and Jalapenos and bring to boil. Simmer 10 minutes or until carrots are crispy tender. Refrigerate overnight.
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