Taquería-Style Pickled Jalapeños & Carrots
These sound wonderful for tacos or burritos. I am currently waiting on some jalapeno peppers to grow.
Ingredients
- 8-10 jalapeno peppers, cut into ¼ inch slices
- 2-3 carrots, peeled, cut into ¼ inch slices
- 1 onion, quartered, cut into thin slices
- 4-6 cloves garlic, lightly chopped
- splash olive oil
- 1½ cups white vinegar
- 1 cup water
- 1 tablespoon sea salt
- ½ teaspoon oregano, Mexican type if you have that
- 8-10 black peppercorns, cracked
- 1 bay leaf
Instructions
- Heat a splash of olive oil in a large non stick pan, then add the onion and garlic, saute for a few minutes, then add the peppers, carrots, oregano, peppercorns, and bay leaf. Saute for just a few minutes.
- Add the vinegar, water, and sea salt. Bring to boil the reduce to a simmer and cook for 10-15 minutes, stirring occasionally or until the peppers turn to an army green color.
- Fill each jar with the pepper and carrot mixture, top up the jar with the brine. Cool to room temperature, cover and store in the fridge. Can be used after a few hours but wait for a day or two for the flavor to develop.
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