Taqueria-Style Pickled Jalapenos And Carrots
Ingredients
- 4-5 Jalapenos
- 2 med sized Carrots
- 2 garlic cloves chopped
- 1 tablespoon olive oil
- 1 teaspoon Mexican oregano
- 1 teaspoon black peppercorns
- 1 cup water
- 1 cup white vinegar
- 1 bay leaf
- 1 tablespoon salt
- 1 tablespoon honey or sugar (optional)
Directions
- Slice the jalapenos and carrots to ΒΌ inch thick, discarding the stems. A mandolin is great for this to achieve uniform slices.
- Heat the oil in a large pan to medium heat. Add the jalapeno and carrot slices. Cook them, stirring a bit, for 5 minutes.
- Add the garlic, oregano and peppercorns. Stir and cook another minute, until you can smell the garlic.
- Add the remaining ingredients and bring to a quick boil.
- Reduce the heat and simmer for 10 minutes.
- Cool, then transfer to a jar. Enjoy.
Notes
Slicing. I like to use a mandolin for achieving quick and easy uniform slices with the jalapeno peppers and carrots. If you don’t have a mandolin, a knife works just fine.
Salt. Use either sea salt or pickling salt for this recipe. Iodized salt has chemicals that can affect the brine.
Sweet & Heat. I enjoy a touch of honey with my pickled jalapenos and carrots, though it is completely optional. Sugar works just as well. However, if you’re avoiding sugar, feel free to omit.
Color. The jalapeno peppers will darken from a vibrant green to more of a dull green during the pickling process. This is expected.
Other Vegetables. This recipe is basically a Mexican escabeche, which means “pickled”. You can add in other vegetables, such as cauliflower, onion or radish to enjoy them on all sorts of meals.
Other Seasonings. You can easily add in other flavors to the brine to adjust the final recipe to your own personal tastes. Consider additions such as ginger, mustard seeds, chili flakes, cloves, or any other great pickling spices.
From: chilipeppermadness.com