a few of my favorite LA things: gilbert's carrots

you can blame my absence over the past week to a jam-packed trip to LA. that and my computer was playing sick and is now feeling much better. in any case, i have some catching up to do. and i'm going to start with one of my favorite little things in LA.

gilbert's el indio is a family owned santa monica institution. it features totally respectable down-to-earth mexican food that is decently priced. truth be told, i ate there just about every friday night during high school and now that i'm of legal age, it's even better because i can enjoy their deeelicious margaritas (available in pitcher size). my former fav: the super special burrito (thanks, wheat). current fav: chicken enchiladas (peace out, wheat). but what really keeps me coming back for more is the CARROTS. that's right, the delicious morsels of yummy pickled goodness that appear on the table from the hand of a friendly waiter, in a little white plastic bowl. keeeeeep 'em coming. i have yet to find comparable carrots anywhere, east or west. hence my need to be able to make them at home, in new york, where i am just slightly out of gilbert's commuting distance.

after much internet research, the closest tasting recipe i could find was here (thanks, blogger rachel!). i made a couple of minor adjustments and now have...drumroll, please:

gilbert's el indio carrot recipe (mexican pickled carrots)

• 4 large carrots, peeled and sliced on an angle
• 1-2 large jalapenos (i just use a few pieces of jarred pickled ones)
• 1 clove garlic, sliced thin
• 1 teaspoon oregano (fresh or dried works)
• 2 bay leaves
• 1 small white onion, minced
• 1 cup white vinegar
• 1 cup water
• ½ teaspoon sugar
• 2 teaspoons salt

• toss together the carrots and jalapenos in a large glass container (with a lid).
• in a large sauce pan, combine the garlic, oregano, bay leaves, onion, vinegar, water, sugar and salt. bring to a simmer for two minutes.
• pour the vinegar mixture over the carrot mixture until it covers all the vegetables, and allow to cool on the counter top. when cool, cap and refrigerate for at least 3 hours. can be kept for up to two months.
  

yields 1-½ cups