These pickles will keep for a week or two, refrigerated, but they taste best at room temperature. They’re good with drinks, as an accompaniment to Avocado Quesadillas, or served with stewed or roasted meats or cold cuts.
Put the carrots, onions, jalapeños, garlic, salt, peppercorns, coriander seeds, epazote, bay leaf, vinegar, and olive oil in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until the carrots are just cooked through. Transfer to a bowl to cool.
When the vegetables are cool, add the oregano. Taste and add salt if necessary.
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