Mexican pickled veggies?
This recipe is from my friend, Max.
Hot Carrots and Pickled Jalapeno Peppers
8 large carrots
12 fresh green jalapeno peppers
1 medium onion
Brine: 3 c. water, 2 c. white vinegar, 1 Tablespoon salt, 1 teaspoon dried oregano, 2 dried bay leaves, 24 whole black peppercorns
Scrub and peel carrots, slice on diagonal 1/4" thick. Wash jalapenos. Cut onion in quarters, then cut slices 1/2" thick.
Bring brine ingredients to a gentle boil. Add carrots, resume boil; lower heat, simmer 10 minutes. Add onion slices and continue to cook for another 10 minutes or until carrots are fork tender/al dente on low heat.
Slice the pepper in 1/4" slices (not on the diagonal). Remove stem but leave the seeds. Add to the carrot-onion-brine; return to gentle boil, reduce heat and simmer for 3-5 minutes. Do not overcook or the peppers will be mushy. They're done just when the peppers are no longer bright green in color.
Remove from heat; let sit covered for 5 minutes.
When cooled, place in glass container, or 1 quart canning jars.
Refrigerate overnight. This should last several weeks in the frig.