Calfiornia Surf Taco: Spicy Pickled Carrots

Spicy Pickled Carrots

I use to go to the taqueria down the street and they had the best spicy carrot and jalapenos in town.   I watched them one day and here is a scaled down version of the process

Ingredients:

• 2 pounds carrots
• 5 jalapenos
• 5 cloves of garlic 
• 7 peppercorns 
• 1 cup thinly sliced yellow onion
• 1 Tbs. coarsely chopped fresh oregano
• 1 Tbs. coarsely chopped fresh flat-leaf parsley
• 6 bay leaves
• 1 ½ cups white vinegar
• 1 ½ cups water 

Directions:

• Wash and prepare the veggies

• Slice and peel carrots into slices

• Slice you jalapeno into rounds * Remember more seed more heat the heat is in the jalapeno seeds.   

• Peel the garlic cloves

•  Heat  a small amount of oil in a large saucepan and saute the garlic. Add in carrots and onion then saute for 2-3 minutes. Carefully add in vinegar, peppercorns,  salt, oregano, parsley and bay leaves. Bring to a simmer for 5 minutes and then add water and jalapenos and bring to a simmer again for another 10 minutes.

•  Let it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Best if allowed to marinate for at least 24 hours. Store the carrots in the liquid and use a slotted spoon to serve them.

REMOVE THE BAY LEAVES. THEY DON”T TASTE GOOD