2 lbs. large carrots, scraped and sliced into ¼-inch thick rounds

1 T. canola oil

5 cloves garlic, peeled and diced

1 ½ cups apple cider vinegar

8 black peppercorns

1 t. salt

10 whole bay leaves

1 ½ cups water

6 oz. pickled jalapenos

Heat oil in a large saucepan. Saute the garlic until a light golden color. Add carrots and saute for 2-3 minutes. Carefully add vinegar, peppercorns, salt and bay leaves; bring to a simmer for 5 minutes. Add water and jalapenos to carrots; simmer for 10 minutes. Allow to completely cool before transferring carrot mixture and liquid into a covered container. Refrigerate for 24 hours. Store the carrot mixture in the liquid. Do not eat bay leaves. Remove before serving with a slotted spoon.

Cook’s note: These are great for adding color and summer crunch to meals or can be served as an appetizer with a bite of zing.

Recipe courtesy of Suetta Tingler, Corydon, Indiana