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Mexican Style Hot Pickled Carrots Recipe

kept byvirtuallymeg

2 lbs carrots, peeled and sliced on the diagonal (1/4 inch thick)
2 yellow onions, peeled and sliced
1 1/2 quarts warm water
7 ounces whole canned jalapeno peppers, with liquid
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tablespoon salt



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