We had a meal at a local taqueria the other day and along with our tacos, we were served some pickled jalapenos and carrots. They really made the meal and were complementary to the food. So I thought I would try making them at home. I found a recipe that seemed to be authentic from a great website called Mexican Please. Turned out great.
Pickled Jalapenos and Carrots
Ingredients:
8 jalapenos
3 carrots
1 small onion
4 cloves garlic
olive oil
1 1/2 cups white vinegar
1 cup water
1 Tablespoon kosher salt
1/2 teaspoon oregano
1/2 teaspoon cumin seeds
8 cracked peppercorns
1 bay leaf
2 1-pint mason jars
Method:
1. Give the jalapenos a rinse and then cut into 1/4 inch slices.
2. Peel the carrots and cut into 1/4 inch slices
3. Peel and quarter the onion, chopping into thin slices
4. Peel and roughly chop the garlic
5. Heat a dollop of oil in a medium sized sauce pan on medium-high heat
6. Saute the onion and garlic for a few minutes
7. Add the jalapenos, carrots and the spices: 1/2 teaspoon oregano, 1/2 teaspoon cumin seeds, 8-10 black peppercorns, 1 bay leaf.
8. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, and 1 Tablespoon sea salt
9. Bring to a boil and then reduce heat to a simmer
10. Simmer for 10-15 minutes or until the jalapenos turn army green
11. Fill each jar with the veggies and top with the brine
Sounds delicious and daring! Can’t wait to try with our next Mexican meal at home.
Thanks, let me know how you like it!