Looking to spice things up a bit? Pickled Jalapenos!
Picked jalapenos and carrots will definitely do that. Add a little extra zing to those tacos or tortas. And keep a jar handy for those moments when something a little spicy seems like a good idea.
https://www.mexicanplease.com/taqueria-style-pickled-jalapenos-carrots/
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 glug of oil in a medium sized sauce pan over medium heat. Sauté the onion and garlic for a few minutes.
Add the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. And feel free to use powdered spices if you don't have seeds or peppercorns on hand.
Add the jalapenos and carrots. Briefly sauté and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional). Simmer until the jalapenos are just turning army green in color.
Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. You can also use a single quart-sized Mason jar. You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
Let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time.
Ingredients
Directions
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 glug of oil in a medium sized sauce pan over medium heat. Sauté the onion and garlic for a few minutes.
Add the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. And feel free to use powdered spices if you don't have seeds or peppercorns on hand.
Add the jalapenos and carrots. Briefly sauté and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional). Simmer until the jalapenos are just turning army green in color.
Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. You can also use a single quart-sized Mason jar. You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
Let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time.
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