1 gallon fresh carrots, sliced about ⅛ inch thick
1 -12 or 13 ounce can of whole Jalapeños in juice
2 onions thinly sliced
2 Tablespoons oil
1 cup Vinegar
Salt and Pepper
Lightly blanch carrots to firm tender. Drain; add Jalapeños with juice, onions, oil, vinegar and salt and pepper. Chill overnight.
1 quart fresh Carrots, thinly sliced to ⅛ inch (about 6 large carrots)
1-2 fresh Jalapeño, cut in half lengthwise (depending on degree of spice you want)
1-2 white Onions, sliced thin
2 Tablespoons dried Mexican Oregano
½ teaspoon Sea Salt
1 ½ cups White Vinegar (cider vinegar will be fine also)
1-2 cups of water (or to fill jar)
Pour hot brine over carrots, onions and Jalapeño. Let cool; cover and refrigerate. Allow at least 2 days for brine to penetrate the carrots. The longer they marinate the better. These will keep for months in the refrigerator, but keep in mind that the carrots will soften over time.
Place brine ingredients in saucepan and heat to boiling. Toss carrots and onions together and place in large canning jar or bowl that has a tight fitting lid.