spicy pickled carrots

I’m kinda obsessed with how much my kiddos love mexican food. Not that I should be surprised considering taco tuesday’s have been an institution around here since they were born, and, living in san diego, mexican food is definitely part of the culture.

What does surprise me is how much they enjoy beans and spice, and all the nuances. See, I too was born and raised in san diego, and going to mexican restaurants for every conceivable special occasion was my mother’s love language. However my brother would only order a cheeseburger, and a plain cheese quesadilla was my jam. We didn’t even bite when chips and salsa came out… (I am so disappointed in my childhood self).

Which is why, when the spicy pickled carrots come out, and my kids devour the entire jar and demand more, I have a little party in my heart.

Ingredients:

2 cups water

2 cups white wine vinegar

5 large carrots, peeled, and sliced diagonally

1 small, or 1/2 large jalepeno, sliced

1 medium onion, peeled, halved, and sliced in half moons

2 tsp dried oregano

2 bay leafs

1 rounded tsp black peppercorns

1 tsp salt

Directions:

In a large sauce pan, bring water and vinegar to boil.

Add sliced carrots and boil for 3 minutes.

Add jalepenos and onions and boil for 2 more minutes. Remove from stove.

In a quart sized mason jar with lid, combine bay leaves, peppercorns, oregano and salt.

Using a slotted spoon, remove vegetables from vinegar water and add to mason jar.

Carefully pour vinegar water over carrots. Set aside to cool.

When cooled, add lid, and shake to mix ingredients.

Refrigerate for 24 hours before eating.