It’s that time of year… a cool breeze is starting to blow and pumpkins are flooding the grocery stores. If you have a garden, then you are probably pulling up the last of everything. If you have excess of carrots and jalapeños like me (even if you don’t!) this is the perfect recipe to use! I grew up in San Diego going to taco shops and these were served at every one of them. So yummy and surprisingly not too spicy. Just perfect 🙂

Spicy Pickled Jalapeno & Carrots

3 cups distilled white vinegar

1/3 cup sugar

20 jalapenos, thinly sliced

4 cups sliced carrots

1 yellow onion, halved and sliced

6 cloves of garlic, sliced

2 tsp. dried oregano

1 tbsp. whole peppercorns

2 tsp. salt

In a large pot on high heat, bring the vinegar and sugar to a boil.  When sugar has dissolved, add in all the ingredients, stir, and remove from the heat.  Let stand 1 hour.  Serve at room temp.  Or for even more flavor, let sit in your refrigerator overnight.

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