View source for Spicy Pickled Carrots

From the kitchen of Alicia Wingren<br>
2 lbs large carrots, peeled and sliced into 1/4 inch thick pieces<br>
5 cloves garlic peeled and diced<br>
1 1/2 cups vinegar<br>
1 1/2 cups water<br>
10 bay leaves, whole<br>
8 peppercorns<br>
1 teaspoon salt<br>
4 oz. pickled jalapenos<br>

First make a sachet of the bay leaves and peppercorns (I use cheesecloth to make a pouch and tied it with kitchen twine).

Put a medium saucepan on medium-high heat.  Pour in water, vinegar, salt, garlic cloves, and add the spice sachet.  Cover, bring to a boil and boil for 5-10 minutes.  Turn off burner and stir in sliced carrots & jalapenos (add water if necessary to cover).  Leave on the stovetop to cool for 30-60 minutes.  Put in jar (my batch fit in a half-gallon jar) and refrigerate.  After the first day taste a carrot and remove bay leaf sachet, if desired.  I usually remove it after the second day.