ALTA VISTA HOT PICKLED CARROTS

2 pounds carrots, peeled and sliced on the diagonal, 1/4 inch thick
2 yellow onions peeled and sliced
1 1/2 quarts (6 cups) warm water
3 1/2 ounces canned whole jalapenos, 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

Place the carrots in a 3- or- 4 quart pot. Add the 1 1/2 quarts warm water, partially cover the pot, and bring to a boil over high heat. Cook at a hard boil 5 minutes; remove from heat.

Add the peppers and their liquid, sliced onions, oregano, garlic, vinegar, oil, bay leaves, and salt. Cover and let cool for several hours.

Taste the carrots. If the flavor is hot enough for you transfer just the carrots, onions, and garlic to two clean quart jars. If you prefer the pickles hotter, leave the peppers in.

Cover the contents with cooking liquid, and cap with clean lids. Store the pickles in the refrigerator for three days before serving. They keep for a week or so after opening.

Makes about 9 cups
Source: Mary Sargent