Spicy Carrots

     Wow, I have been wanting to post this recipe for quite some time but blogger has not been cooperating every since I moved out to the country and now have a less than awesome internet connection.  Oh well, better late than never.

SPICY CARROTS

5 C shredded carrots

3 large cloves of garlic, finely chopped

1 tsp of oregano

1-2 chopped jalapenos with the seeds 

(depends on how hot you like your food)

1 Tbsp of sea salt

1 C of water, divided

Mix all ingredients together except 1/2 cup of the water and place in a quart jar.  Pack tightly, bringing juice to the top.  Cover with the other 1/2 cup of remaining water.  Cover with lid and allow to sit for a week or more.  I tasted often and moved to cold storage after it stopped bubbling and was not so salty. 

One little side note...be careful about how much heat you add with the jalapeno as it seems to get hotter the longer that it sits.  My kids all ate this the first 2 weeks, then it sat for a little over a week in the fridge and they all spit it out because it was too much for them.  It is certainly will warm you up!