Served as appetizer. Vegetarian dish. Speciality: Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.
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2 lbs Carrots, peeled and sliced on the diagonal (1/4 inch thick)
2 Yellow Onions, peeled and sliced
1 1/2 quarts warm Water
7 ounces whole canned Jalapeno Peppers, with Liquid
1 Tablespoon dried Oregano
6 whole Garlic Cloves
2 cups Cider Vinegar
1/4 cup Vegetable Oil
2 Bay Leaves
1 Tablespoon Salt
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Place the carrots in a 3- or- 4 quart pot. Add the warm water, partially cover the pot, and bring to a boil over high heat. Cook at a hard boil 5 minutes; remove from heat. Add the peppers and their liquid, sliced onions, oregano, garlic, vinegar, oil, bay leaves, and salt. Cover and let cool for several hours. Taste the carrots. If the flavor is hot enough for you transfer just the carrots, onions, and garlic to two clean quart jars. If you prefer the pickles hotter, leave the peppers in . Cover the contents with cooking liquid, and cap with clean lids. Store the pickles in the refrigerator for three days before serving. They keep for a week or so after opening.
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