Vegetable Peeler GT3342 by Progressive $4.99

Organic SunJewls Agave Nectar 23 oz $12.95

Sauce Pans

Hot Pickled Carrots

is Courtesy of VeggieSensations.com

Remove the seeds from half of a Jalapeno Pepper.

Slice into very thin rings.

Peel carrots and slice enough carrots on the diagonal, about 3 or 4 carrots, to fill an empty spaghetti sauce jar or a 1 quart jar.

Layer the carrots and the jalapeno peppers in the jar.

With the carrots and peppers left in the jar, fill the jar almost to the top with:

1/3 full with Apple Cider Vinegar

1/3 with Red Wine Vinegar

And fill the last third with Seasoned Rice Vinegar

Be sure to leave about 1/4 cup of space at the top of the jar for the

Agave Nectar that you will add below.

Pour the vinegar solution into a sauce pan,

retaining the carrots and pepper slices in the jar.

Add to the sauce pan:

1 tsp dried crushed red chili peppers

1/4 cup agave nectar

Bring the liquid to a boil then turn the burner off.

Pour the hot liquid into the jar of carrots and peppers.

Place the lid on and let cool.

Store in the refrigerator after it has cooled.

Tastes best when it has about 8 our or more to marinade.