This is really a nice relish or snack. I gave away jars for Christmas and it's very pretty too.

JICAMA EN ESCABECHE

1 (1 lb.) bag baby carrots
1 cup vinegar
1 cup water
1/2 cup oil
3 sliced onions (would be really nice with pearl onions, but couldn't find them when I made this)
6 cloves garlic
1 tsp salt
2 tsp oregano
3 to 4 bay leaves
1 (16 oz) bottle or jar of jalapeno slices
2 large jicamas, peeled and cut into chunks

Parboil carrots in a pan of salted water for 2 to 3 minutes, then drain.

In a large pan combine vinegar, water, oil, onions, garlic, and salt and simmer until onions are tender.

Add oregano and bay leaves, bring to boil, then let cool.

Add jalapenos, carrots, and jicama. Let stand several hours, then refrigerate. It keeps well.