Directions:
- Prepare the Pickling Liquid:
- In a large saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over medium heat.
- Add Vegetables and Spices:
- Add the carrots, onion, garlic, bay leaves, oregano, black peppercorns, cumin seeds, thyme, and cloves to the saucepan.
- If using jalapeños, add them to the saucepan as well.
- Simmer the Mixture:
- Reduce the heat and simmer for about 10 minutes, or until the carrots are tender but still slightly crisp.
- Cool the Mixture:
- Remove the saucepan from the heat and let the mixture cool to room temperature.
- Transfer to Jars:
- Transfer the pickled carrots and vegetables to sterilized jars, ensuring they are submerged in the pickling liquid.
- Seal and Refrigerate:
- Seal the jars and refrigerate for at least 24 hours before serving to allow the flavors to develop.
- Storage:
- Store the pickled carrots in the refrigerator for up to 2 weeks.
Prep Time: 15 minutes
Total Time: 35 minutes
