Taqueria Styled Pickled Jalapenos and Carrots

By cindyandmojo

This recipe will result in two pint-sized jars of pure zip. They'll keep in the fridge for at least a month. (Note: these instructions are not designed for long-term canning.)

Ingredients

• 8-10 jalapenos
• 3 carrots
• 1 onion
• 4-6 cloves of garlic
• olive oil
• 1.5 cups white vinegar
• 1 cup water
• 1 Tablespoon salt (Kosher or sea salt)
• 1/2 teaspoon oregano (use Mexican if you have it)
• 1/2 teaspoon cumin seeds
• 8-10 cracked peppercorns
• 1 bay leaf

Details

Servings 8
Preparation time 5mins
Cooking time 20mins
Adapted from mexicanplease.com

Preparation

Step 1

Instructions

Give the jalapenos a rinse and then cut into 1/4 inch slices.

Peel the carrots and cut into 1/4 inch slices

Peel and quarter the onion, chopping into thin slices

Peel and roughly chop the garlic

Heat a dollop of oil in a medium sized sauce pan on medium-high heat

Saute the onion and garlic for a few minutes

Add the jalapenos, carrots and the spices: ½ teaspoon oregano, ½ teaspoon cumin seeds, 8-10 black peppercorns, 1 bay leaf.

Briefly saute and then add 1.5 cups white vinegar, 1 cup water, and 1 Tablespoon sea salt

Bring to a boil and then reduce heat to a simmer

Simmer for 10-15 minutes or until the jalapenos turn army green

Fill each jar with the veggies and top with the brine

Store in an airtight container in the fridge

The jalapenos and carrots will have most of their flavor after a few hours of resting in the brine