Spicy Jalapeno Carrots

In large heavy pan, heat canola oil and saute the garlic (don’t burn). Add carrots and cook for 3-4 minutes. Carefully add the vinegar, sugar, salt, bay leaves and peppercorns. Bring to simmer and cook 5 minutes, then add the water and jalapenos. Bring to a simmer and cook additional 10 minutes. Remove from heat and cool completely.

Transfer carrots and liquid into covered containers and refrigerate overnight. Remove bay leaves before serving. Will keep several weeks in the fridge—unless consumed!

Note: You can use canning directions for processing jars to keep on shelves. Makes a fun gift.