Spicy Carrot & Pepper Preserved Salad (Jar Recipe)

Ingredients

Vegetables

• 4 cups carrots, julienned or thin-sliced

• 2 cups mixed bell peppers, thin-sliced

• 1–2 fresh jalapeños or serranos, thin-sliced

• ½ small red onion, thin-sliced

Brine

• 1 cup white vinegar

• ½ cup sugar

• ½ cup water

• 1½ tsp salt

• 2 cloves garlic, sliced

• 1 tsp mustard seeds

• 1 tsp crushed red pepper flakes

• ½ tsp black peppercorns

• 1 bay leaf

Instructions

1. Pack the jar
   Tightly pack carrots, peppers, jalapeños, and onion into a clean quart jar.

2. Make the brine
   In a saucepan combine vinegar, sugar, water, salt, garlic, mustard seed, red pepper flakes, peppercorns, and bay leaf.
   Bring to a boil, then simmer 2 minutes.

3. Pour & seal
   Carefully pour hot brine over vegetables until fully submerged.
   Tap jar to remove air bubbles.

4. Cool & store
   Let cool to room temp, then refrigerate.

5. Rest time
   Best after 24 hours — incredible after 3–5 days