Carrot Jalapeno Marinade

• 12 large carrots, peeled and sliced diagonally into 1/2 inch chunks
• ice cube
• 1 (12 ounce) jarwhole pickled jalapeno peppers, sliced into 1/2 to 3/4 inch chunks
• 2 large onions, coarsely chopped into 1 inch pieces
• 1 cup oil
• 1 cup white vinegar
• 1 teaspoon salt

1. Place carrots in large bowl and cover with hot (140 to 160 degree) water and let stand about 30 minutes.
2. Drain and plunge into cold water; add about a dozen ice cubes, and let stand 15 to 20 minutes.
3. Combine jalapenos with onions, oil,vinegar, and salt.
4. Drain carrots well and add to pepper mixture.
5. Cover and refrigerate at least 6 to 8 hours before serving.

carrots, jalapeno peppers, onions, oil, white vinegar, salt

Taken from www.food.com/recipe/carrot-jalapeno-marinade-228517 (may not work)