SERVES:
makes one quart
INGREDIENTS:
one 1-quart mason jar with lid (or deep plastic container with lid)
7 - 8 large jalapeno peppers
approx. 3 medium carrots (2 cups sliced)
1/2 large Vidalia onion (or other large onion)
2 cups white vinegar
1 Tbs white sugar
1 Tbs kosher salt (or 2 tsp table salt)
1 tsp dried oregano
1 large bay leaf
PROCEDURE:
Cut the stems off of 7 or 8 large jalapeno peppers and cut them in half lengthwise and deseed them. Wash hands well afterwards.
Next, peel 3 medium size carrots and cut those on a long bias into 1/4-inch thick slices, you're looking for 1 1/2 - 2 cups total.
Halve one large Vidalia onion and then peel and cut half of it into 1/4-inch thick slices as well.
Add 2 cups of white vinegar to a deep stainless steel pot with 1 Tbs of sugar and 1 Tbs of kosher salt, 1 tsp of dried oregano and 1 large bay leaf and bring it up to a boil.
Because the carrots are the densest, you'll need to parboil those a little bit in a saute pan with about 1/2 cup of water on high heat with a lid on top.
Adjust the heat on the vinegar so that it's just simmering along and then, once the carrots have been steaming along for about 3 minutes, drain those really well and add them to the vinegar and add the sliced onion and jalapeno peppers and toss those to coat, turn the heat off and let it cool down to room temperature.
And then, at that point, use tongs to add the vegetables to a quart jar, or deep plastic container, and then pour the liquid over the top and place the jar into the fridge to completely cool down before putting a lid on top.
HINTS:
These will last 2 weeks or more kept cold in the fridge.
Serve alongside rich meats like barbecued beef brisket or grilled steaks.