Mexican Style Hot Pickled Carrots

• 2 lbs carrots, peeled and sliced on the diagonal (1/4 inch thick)
• 2 yellow onions, peeled and sliced
• 1 1/2 quarts warm water
• 7 ounces whole canned jalapeno peppers, with liquid
• 1 tablespoon dried oregano
• 6 whole garlic cloves
• 2 cups cider vinegar
• 1/4 cup vegetable oil
• 2 bay leaves
• 1 tablespoon salt

1. Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
2. Boil for 5 minutes and then remove from heat.
3. To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
4. Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
5. Can also be kept in airtight containers in refrigerator.
6. Makes 8-9 cups.

carrots, yellow onions, water, jalapeno peppers, oregano, garlic, cider vinegar, vegetable oil, bay leaves, salt

Taken from www.food.com/recipe/mexican-style-hot-pickled-carrots-143736 (may not work)