I told you she is lovely. So here it is, with some minor adjustments. She said they just cool and then refrigerate it, but I thought it should work as a preserve just as well (I'm having a bit of a manic episode in terms of preserves and pickles this year, I blame it on the increased storage space).
J's spicy, pickled carrots:
~ 200 ml water
~ 100-150 ml. vegetable oil
3 tbsp of sugar
2 tbsp of salt
4 tbsp of 30% vinegar
3-4 arbol chiles- cleaned (remove the seeds)
~ 15 medium sized carrots (sliced into medallions)
3-4 sliced onions
1tsp. black pepper
a jar (215 g) jalapenos
Bring water, oil, and vinegar to a boil in a large saucepan. Add chiles, heat 5 minutes, add herbs. Heat 5 more minutes, then add carrots and onion. Cook 10 more minutes or to desired texture. Add jalapenos, simmer 5 minutes. Cool, then refrigerate if you want to eat them at once. I sterilized and heated glass jars and transferred the hot mixture into the jars. Sealed, placed under a blanket and dragged into my treasure trove (garage)the next day.
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