2 lbs of carrots, peeled and sliced
1 1/2 cups of water
3 cups of white vinegar
1 cup of granulated sugar
6 cloves of garlic, peeled and cut into rounds
2 -3 jalapeno peppers, cut in half or fourths and seeded
one bunch of cilantro
1. Add water, vinegar and sugar to a sauce pot. Cook over medium heat until sugar is dissolved. Mix with a whisk.
2. Remove from heat and set aside. Peel garlic, chop into rounds and add to vinegar mixture. Chop your carrots into lengthwise pieces cut and seed jalapeno peppers as well.
3. Add carrots, cilantro and jalapenos to storage jars. Pour vinegar mixture into jars.
4. Keep at room temperature until cooled then store in your refrigerator in an airtight container.