Just in time for college football, I want to share another treat for your game day table. This recipe can be made in small enough batches to prepare and store in the refrigerator for up to a month and will get you half way through football season. Try these along with the fresh guacamole – the avocados are so delicious right now! Make sure you have plenty of your favorite tortilla chips on hand, but these are also delicious rolled into a corn or flour tortilla. And why not include a little queso? Enjoy!

Mexican Pickled Carrots

Yield:  10 pints (If you prefer not to can and store in the pantry, I suggest only half a recipe. But the longer they rest before you eat them, the more flavor they have.)

Ingredients:

3 large Carrots, sliced

6 large Jalapenos, sliced

4 white Onions, cut into quarters then sliced in ¼-inch slices

10 cloves Garlic, smashed

4 ½ cups White Vinegar

4 ½ cups Water

2 Tablespoons Vegetable Oil

12 Bay Leaves, whole

20 Black Peppercorns

4 teaspoons Dried Mexican Oregano

3 teaspoons Salt

Directions:

1. Peel and slice carrots and onion into ¼-inch thick pieces. Remove stems from jalapenos and slice on the diagonal.
2. In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt.  Bring to a boil and add the carrots, onion and jalapenos.  Lower heat to medium-low and cook for 15 minutes, uncovered.
3. Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. If more liquid is needed to cover, add equal parts water and white vinegar.  Keep refrigerated.
4. These are ready to eat after 3 hours, but are best if pickled for at least a day or two.

Note:  The herb that makes this is Mexican Oregano, but regular oregano will work.

CANNING TIPS:

1. This is a safe recipe for canning.  Brine made with at least 50% vinegar (5% acid) is safe pH for canning.  Check the label of the vinegar to be sure.
2. Boil in rolling boil water bath for 15 minutes for pints and/or half pints.  Add 5 minutes to water bath time for every 1,000 feet in altitude.  (15 minutes for sea level to 999 feet, 20 minutes for altitude 1,000 – 1,999 feet, etc.)
3. Remove from the stock pot (canner), let cool, check to make sure the jars have sealed, remove rings, label the lid and store in a cupboard.
4. Refrigerate jar once opened.  They will stay good in the refrigerator for about a month.