SPICY PICKLED CARROTS

yields 4 TO 6, OR ONE LARGE JAR

ingredients

• 2 jalapeños jalapeños

• 3/4 cup distilled white vinegar* 3/4 cup distilled white vinegarc* 3/4 cup distilled white vinegar

• 1 tsp dried oregano

• 1 bay leaf bay leaf

• 1/2 tsp cumin seeds* 1/2 tsp cumin seeds * 1/2 tsp cumin seeds* 1/2 tsp cumin seeds* 1/2 tsp cumin seeds, smashed

• 1/4 tsp salt

instructions

1 Cut the carrots and jalapeños into coins no thicker than .25 inch. 2 In a saucepan, bring the vinegars, herbs, spices, onion, garlic, and salt to a boil on the stovetop. Add the carrots and jalapeños and simmer until they are slightly tender but still have some crunch, 3 to 5 minutes. Turn off the heat and pour into a large glass jar with a tight- fitting lid. Any old spaghetti sauce jar would work. 3 Let it sit at least 8 hours or overnight before serving. Will keep for at least 3 weeks in the fridge.

• recipe