Pickled Jalapeños and Carrots
I have an unhealthy obsession with the pickled jalapeños and carrots you can grab at the salsa bar of your local Mexican restaurant. If I’m not loading up on it when I pick up my order, then chances are I’m probably buying a can of it from the grocery store. I’ve recently stepped it up a bit by making my own at home, and it’s actually so much better than the store-bought kind. I like that I can control the heat level by removing the ribs and seeds of the peppers, and I find it to not be as salty. I make a big batch on Sunday and keep it in the fridge for topping on all sorts of dishes. It lasts for about a month, but it barely makes it through the week in my house. These Pickled Jalapeños and Carrots are great on so many dishes!
Pickled Jalapeños and Carrots
Pickled Jalapeños and Carrots are like the ones you can buy canned but I think this one is so much better in taste and in flavor!
Servings: 18
Equipment
- Saucepan
- Skillet
- 2-pint jars
Ingredients
- 10 medium to large jalapeños rinsed
- 3 medium carrots peeled
- 1 tablespoon vegetable oil
- 1 small yellow onion
- 6 garlic cloves peeled
- ½ teaspoon dried oregano
- ½ teaspoon cumin seeds
- 10 black peppercorns
- 1 large dried bay leaf
- 1 ½ cups white vinegar
- 1 cup water
- 1 tablespoon Kosher or pickling salt
Instructions
- Cut the stems off the peppers and then slice each in half. Using a spoon or gloves, remove the seeds and ribs. Slice the peppers in half lengthwise and set aside. Cut the carrots, on a diagonal, into thin slices. Cut the onion in half, peel and then thinly slice.
- Place a large non-reactive skillet over medium heat with the oil. Once hot, add the onions and garlic and sauté until translucent, about 3 to 5 minutes. You don’t want to brown them, so if the flame is too high, lower it. Stir in the sliced jalapeños and carrots and cook until just beginning to soften, about 3 minutes. Add the oregano, cumin seeds, peppercorns and bay leaf. Stir in the vinegar, water and salt and brim up to a boil. Continue to simmer until the peppers go from bright green to a dull forest green, about 10 minutes. Remove from the heat and let cool to room temperature.
- Transfer the vegetables into 2-pint jars and then top off with the brine. Cover tightly with lids, and refrigerate for at least 4 hours, or overnight is best. The peppers will keep in the fridge for up to a month. Enjoy!
