Pickled Carrots and Radishes

INGREDIENTS:

• 6 Carrots - 1/4" bias slices
• 6 Radishes - stemmed and quartered
• 2 Anaheim chilies - stemmed, seeded, thin slices
• 1 Jalapeno chile - same thing
• 1/2 Cups Water
• 1/2 Cups White vinegar
• 1 1/2 teaspoon Salt
• 1 1/2 teaspoon Honey
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon Coriander seeds
• 1/2 teaspoon Pepper
• 1/4 teaspoon Marjoram
• 1/4 teaspoon Thyme
• 1 teaspoon Bay leaf

METHOD:

1. Combine vegetables and peppers.
2. Combine remaining ingredients in saucepan.
3. Bring to a boil, simmer 5 minutes.
4. Pour over vegetables, let cool, cover and refrigerate

NOTES:

• Instead of radishes try 6 cloves of garlic and 6 pearl onions.