El Indio Carrots

10 large carrots
6 red Japanese Chiles
6 Jalapeno peppers, sliced
3 cloves garlic
1 T dried oregano
1 medium onion, sliced
1/2 t salt
2 cups water
2 cups white vinegar

Peel and slice carrots. Place in non-reactive container with Chiles, garlic, oregano, onions and salt. Add water and vinegar to cover carrots completely.

Cover container, but not airtight. Let stand 2 days at room temperature, then refrigerate for 1 day.

Makes 3 1/2 pints.

Notes:

We used to go to El Indio restaurant when we lived in San Diego - especially for the pickled carrots! You used to be able to buy them to go. When I found this recipe I started to make them at home. Lucky because we left San Diego. They are a great pickle that suits more than just Mexican dishes.