Delicious and Easy Mexican Pickled Carrots😍😋

Ingredients:📋
1 pound carrots, peeled and sliced into 1/4-inch rounds
1 medium onion, thinly sliced
3 cloves garlic, thinly sliced
2-3 jalapeños, sliced (seeds removed for less heat)
1 cup white vinegar
1 cup water
1/4 cup granulated sugar
1 tablespoon kosher salt
1 teaspoon dried oregano
1/2 teaspoon black peppercorns
2 bay leaves
Instructions:🥣
In a large pot, combine the vinegar, water, sugar, salt, oregano, black peppercorns, and bay leaves. Bring to a boil over medium-high heat.
Add the sliced carrots, onion, garlic, and jalapeños to the pot. Reduce the heat and simmer for 5-7 minutes, or until the carrots are just tender but still crisp.
Remove the pot from heat and let the mixture cool to room temperature.
Transfer the vegetables and the pickling liquid to sterilized jars, making sure the vegetables are fully submerged in the liquid.
Seal the jars with lids and refrigerate for at least 24 hours before serving to allow the flavors to meld.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes (plus 24 hours for pickling)
Kcal: 50 kcal per serving | Servings: 8 servings