Mexican Pickled Carrots

Ingredients

• 1lb. (450g) carrots, peeled and sliced into thin rounds or strips
• 4 Jalapeño chilies, thinly sliced
• 2 Serrano chilies, sliced lengthwise through the center
• ½ medium white onion, thinly sliced
• 4 garlic cloves, peeled and crushed
• 2 bay leaves
• 5 cilantro (coriander) sprigs
• 1 cup (250ml) white distilled vinegar
• 1 cup (250ml) Water
• ½ tsp fine sea salt (more or less to taste
• 1 tsp whole black peppercorns
• 1 tsp dried Mexican oregano (optional)

Steps

1. Peel the carrots and slice them into thin ¼ inch (3mm) thick rings or strips. Do the same with the onion and jalapeños. Then slice the serrano chilies lengthwise through the centre. Set aside.
2. Now pour the water and vinegar into a sauce pan and bring to a boil over a medium-high heat. Add the garlic, peppercorns, bay leaves, salt and oregano, along with the sliced carrots and chilies. Once boiling, reduce the heat to medium and simmer for 15 minutes.
3. Take off the heat and allow to cool completely. Divide the solid contents from the pan between one or more sterile glass jars and cover completely with the liquid. Cover with a tight lid and store in the fridge until ready to serve.
4. You can actually start eating this pickle a couple of hours after jarring but it will have a lot more flavor if you let is pickle for a few days before serving.