Taqueria-Style Pickled Jalapeños and Carrots

Ingredients

• 8 to 10 jalapeños
• 3 carrots
• 1 red onion
• 4 to 6 cloves garlic
• 1 tablespoon olive oil
• 1 tablespoon kosher or sea salt
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon cumin seeds
• 8 to 10 cracked peppercorns
• 1 bay leaf
• 1 1/2 cups white vinegar
• 1 cup water

Instructions

1. Rinse the jalapeños, then cut into 1/4 inch slices.
2. Peel the carrots and cut into 1/4 inch slices.
3. Peel and quarter the onion, then julienne.
4. Peel and roughly chop the garlic.
5. Heat olive oil in a medium size non-reactive saucepan over medium-high heat.
6. Saute the onion and garlic for a few minutes.
7. Add the jalapeños, carrots and the spices.
8. Briefly saute and then add all the spices. Bring to a boil and then reduce heat to a simmer. Simmer for 10 to 15 minutes or until the jalapeños turn army green.
9. Fill each jar with the vegetables and top with the brine.
10. Store in an airtight glass container in the refrigerator.

Notes

These will last for one month in the refrigerator.

Tips

Use a non-reactive saucepan when heating the vinegar.

The jalapeños and carrots will be most flavorful after resting for several hours in the brine.

Do not store vinegar-based food in plastic containers.

Do not used iodized salt as additives may affect the brine.

Attribution

Photo credit: RJL20 on VisualHunt / CC BY-SA