Taqueria Style Pickled Carrots

• 3 cups raw carrot rings, about 1/2” thick

• 1 small onion, cut into thin strips

• 1 fresh, whole jalapeño (optional)

• 2 tablespoons sea salt

• 1 tablespoon ground black pepper

• 2 bay leaves

• 1 tablespoon oregano

• 1/2 tablespoon marjoram

• 1/2 teaspoon MSG

• 2 teaspoons chicken bullion

• 2 cups water

• 1 cup white vinegar

• 1/2 cup apple cider vinegar

Place the carrots (and the jalapeño, pricked with a fork, if using) in a saucepan, add the water, 1 tablespoon salt, black pepper, bay leaves, oregano, marjoram, MSG, and chicken bullion, and bring to a boil over medium heat. Boil slightly, just a minute or two, before removing the saucepan from the heat, cover, and let cool to room temperature.

Remove the bay leaves, give the broth a good stir, and reserve 1 cup of broth in the pickling jar before straining the carrots from the remaining broth and adding them to the picking jar, as well.

Add the onion, white and apple cider vinegars, and 1 tablespoon of sea salt to the pickling jar, seal the jar, give it a good shake, and place in the refrigerator for minimum 48 hours before serving. Keep refrigerated, lasts up to 2 months when stored properly.

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