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Ingredients
- 2 lbs carrots peeled and sliced on the diagonal (1/4 inch thick) for larger slices
- 2 medium yellow onions peeled and sliced length wise top of bottom to onion into long slivers
- 1 1⁄2 quarts warm water
- 2 whole jalapeno peppers seeded and sliced
- 1 tablespoon dried oregano
- 6 cloves garlic peeled
- 2 cups apple/cider vinegar
- 1/4 cup vegetable oil
- 2 whole bay leaves
- 1 stick cinnamon cracked in half
- 1 tablespoon salt
- 1 teaspoon balsamic vinegar
Ingredients
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Instructions
- Place sliced carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
- Boil for 5 minutes and then remove from heat.
- Add the peppers, onions, oregano, garlic, vinegar, balsamic, cinnamon, bay leaves, and salt.
- Let cool for 2-3 hours. Put in sealable jars and place in refrigerator. These will keep for a week after opening sealed jars.
Recipe Notes
These are the best summer time snacks to have around the house for barbecues, snacking with chips and salsa, or just to eat with a bean and cheese burrito which is my personal favorite way to enjoy them.