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Preparation:
Heat oil in a large saucepan and saute the garlic. Add
in carrots and saute for 2-3 minutes. Add in vinegar, peppercorns, bay leaves
and salt. Simmer for 5 minutes, add water and jalapenos and bring to a simmer
again for another 10 minutes.
Let cool completely and transfer the carrots and cooking
liquid with bay leaves into a covered container and refrigerate overnight.
Store the carrots in the liquid and use a slotted spoon
to serve them. Do not eat the bay leaves. |
