Cynsa shares her recipe for Mexican restaurant-style spicy pickled carrots and jalapenos.
Hot Pickled Carrots and Jalapeno Peppers
8 large carrots
12 fresh green jalapeno peppers
1 medium onion
3 cups water
2 cups white vinegar
1 T salt
1 tsp dried oregano
2 dried bay leaves
24 whole black peppercorns
Scrub and peel carrots, slice on diagonal 1/4” thick. Wash jalapenos and slice 1/4” thick (remove stem, but leave seeds and white membrane). Cut onion in quarters, then cut slices 1/2” thick.
Bring brine ingredients to a gentle boil. Add carrots, resume boil; lower heat, simmer 10 minutes. Add onion slices and continue cooking for another 10 minutes on low heat, or until carrots are just fork tender (tender-crisp). Add jalapenos to pot; return to gentle boil, reduce heat and simmer for 3-5 minutes, just until chiles are no longer bright green (do not overcook, or chiles will be mushy).
Remove from heat; let sit covered for 5 minutes. When cooled, place in covered glass container. Refrigerate overnight before using. Will last a couple of weeks in refrigerator.
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