Ingredients
- 8-10 jalapenos sliced into 1/4 inch coins
-you can cut away the flesh from about 1/2 of them lengthwise if you want a less intense product; discard seeds and ribs - 3-4 carrots peeled and cut into 1/4 inch coins on a bias
- 1 onion peeled, halved and sliced top to bottom rather than along equator
- 4-5 cloves of garlic coarsely chopped
- olive oil
- 1.5 cups white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin seeds
- About a dozen peppercorns cracked under a pan
- 1-2 bay leaves
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| Lightly saute the vegetables with spices |
- Saute the onion and garlic in olive oil on medium low. Take care not to let the garlic burn.
- Add the jalapeños, carrots and spices. Continue to saute for a minute or two.
- Add the vinegar, water, and salt. If using a stainless steel pan dissolve the salt first before adding to avoid pitting your pan.
- Cook the mixture for about 10 minutes. When jalapeños turn olive drab, they are ready.
- Let them cool in the pan for a bit then spoon into a thoroughly clean, a single quart mason jar or two pint jars. Top pour enough of the liquid in to just about fill. You may have some vegetables left over. Gobble them up if you are so inclined.
- Screw on the lid and transfer to the refrigerator. They're ready the next day.
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| Pickled jalapeños and carrots |
Difficulty: Easy peasy. This is as easy as it gets.
Cleanup: Minimal. Cutting board, knife, measuring spoons, measuring cup, large spoon, fry pan or skillet,
P.S.
Always wash your hands after handling hot peppers or use food prep gloves. Avoid touching your face, eyes, or other sensitive bits before washing or removing the gloves.
