3fresh jalapeñossliced into strips (or use serranos)
4wholegarlic clovesif small use more
1teaspoonoreganopreferably Mexican oregano
1teaspoonfine sea salt
1.5cupsplain white vinegar(1 1/2 cups) see notes
1.75cupswater(1 3/4 cups) see notes
2Tablespoonsolive oilmore if needed
jars and lidssanitized ( I used one 32oz jar + one 8oz jar)
large frying pan
Sanitize Jars and Lids
You can do this quickly by placing the jars and lids inside a large and deep pot filled with water and bring to a boil. Boil for 10 minutes and remove and drain off the water while you prepare the carrots.
Cook The Carrots
In a large frying pan heat the oil, then add the carrots and cook for about 3 minutes. Next add the chilies, onion, garlic, and bay leaves and cook for another 8 to 10 minutes. Next add the salt, oregano, and peppercorns and cook for about 3 minutes, stir to combine the spices and vegetables well.
Test a piece of carrot to see how crisp or tender it is. You can decide how much crispness you’d like your carrots to have, cook until they reach your desired texture. Turn off heat and set aside.
Prep The Vinegar Brine
In a medium pot (while your carrots are cooking), mix the water and vinegar and bring to a soft boil under medium-low heat. Once boiling cover and turn heat to low and allow to simmer until it’s ready to be poured over the carrots in the jars.
Assemble Jars with Carrots and Brine
Fill each jar 3/4 full with the carrot mixture. Then pour in vinegar mix but leave about 1/8th inch of space from the rim. This is to leave enough room so it doesn’t spill.
Seal tightly and set jars aside to allow to sit and cool down to room temperature. Once at room temperature you can put them in the refrigerator.
Allow to sit in overnight to allow flavors seep into the carrots and make them more flavorful. Tightly sealed they will keep up to a couple of weeks in the refrigerator, that’s if they last you that long!
* As you can see in the video, I sliced the onions into coins. But I also like to slice them into diagonal slices. It doesn't really matter. But keep in mind that the larger sizes may require more jar space or a little bit more brine.
If you need more brine just double boil a bit more until you have enough to cover the carrots.
On occasions I've needed up to 2 cups vinegar and 3 cups water.
** Sautéing TimeIf you slice the carrots into diagonal pieces or larger slices they may require a bit more sautéing time. Simply pay attention to how tender or crispy they are and how you want them to be. Some people like them crispier and others a bit softer. It's up to you!