Mexican-Style Pickled Carrots

So here's the story: I had about 1.5-2 cups of shredded carrots left after making coleslaw for a BBQ. They were about to go bad. When things are about to go bad, my mind goes in one direction, normally. And that is, "Can it!!" And, so it was...the carrots got canned...in pickling liquid and married with jalapenos. A perfect wedding in my book. The end.



Notice my new Weck canning jars and tea towel from Aunt Dana! Cute!

For those interested, the recipe is as follows, from food.com:
1/2 lb sliced carrots (I had shredded carrots, so I used those!)
1/2 yellow onions, peeled and sliced (I didn't have any onions, so I skipped them)
1/2 quart warm water
1 3/4 ounces of canned jalapeno peppers, with liquid
1/4 T dried oregano
1 1/2 whole garlic cloves
1/2 cider vinegar
1/16 cup vegetable oil (weird measurement, right? I think I just used a couple of tablespoons)
1/2 bay leaf (I just used a whole one)
1/4 teaspoon salt
*I also added a tablespoon of whole peppercorns, as I read in another online recipe.

Put carrots in a large pot. Add warm water and bring to a boil over high heat.
Boil for 5 minutes and remove from heat.

To the pot, add all remaining ingredients.

Let cool for 2-3 hours. Put in jars and refrigerate. They will keep for one week. Or if you process the jars in boiling water, they will keep for months until you open them!

Makes 8-9 cups. I obviously didn't have 1/2 pound of carrots, so I adjusted the measurements the best I could and ended up with two cups.

I've enjoyed these with quesadillas, but they would be tasty with tacos or accompanying any Mexican favorite! Just like the taco truck, but homemade. Happy cookin'!