The pickles are ready to eat on the same day, but their flavor develops with age. (Kayte Young/WFIU)
These carrots remind me of the ones you can find on the tables at taquerias in Houston, Texas. They are easy to make and keep well in the fridge. I like to make them with winter carrots from my garden. You can listen to me walking through the steps of the recipe on this episode of Earth Eats.
2 lbs carrots
2 jalapeños
1/2 cup medium white onion (about half an onion)
3-4 cloves garlic, smashed
1 1/2 cups white vinegar
1 1/2 cups water
1 tbsp olive oil
5 bay leaves whole
10 black peppercorns
2 tsp dried Mexican oregano (or original oregano)
1 tsp salt
Peel and slice the carrots into 1/4 inch thick pieces. Cut the onions into thin wedges. Cut the stems off jalapeños and slice about a quarter inch thick.
Heat the oil n a large stock pot and add the garlic onion and carrots. Saute for about a minute, until fragrant.
Add the vinegar, water, bay leaves, peppercorns, oregano, jalapeños and salt. Bring to a boil then lower heat to medium-low and cook for 10 minutes, uncovered.
Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid (this recipe fills 4 pint or 2 quart jars.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated.
You can try them after 3 hours or so, but they are best if pickled for few days. They will last for months in your fridge.
