Mexican Pickled Carrots

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf
  • 4 cups Carrots
  • 2 Hot peppers
  • 1/2 Red onion, small
  • 1 sprig Thyme, fresh

• Baking & Spices

  • 1/2 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 2/3 cup Rice wine vinegar

• Liquids

  • 1 cup Water

Found on cheerykitchen.com

Description

Ingredients

• ⅔ cup rice wine vinegar
• 1 cup water
• 1 bay leaf
• 1 sprig fresh thyme
• 1 teaspoon sugar
• ½ teaspoon salt
• 4 cups carrots, peeled and cut into matchsticks
• ½ small red onion, thinly sliced
• 2 hot peppers, (I use jalapeños), sliced into thin rings,

Directions

• Combine the vinegar, water, bay leaf, thyme and sugar in a 3-qt. saucepan, and bring to a simmer.
• Place the carrots, onion and jalapeños into the saucepan, cover and bring back to a boil. Watch carefully as this happens quickly. Pour vegetables and brine into a bowl.
• Cool to room temperature, and pour into a glass jar with a tight-fitting lid.
• The pickles will keep for up to two weeks in the refrigerator.