Updated 09/20/2011 05:00 AM
Recipe: Pickled Mexican Style Jalapeno Peppers, Carrots and Onions
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Makes one quart
- 8-9 medium large jalapeno peppers
- 3-4 medium carrots, peeled and sliced (2 cups total)
- 1/2 large sweet onion, sliced (or one small regular onion)
- 2 cups white vinegar
- 1 Tbs sugar
- 1 Tbs kosher salt (or 2 tsp table salt)
- 1 tsp dried oregano
- 1 large bay leaf
Slice the stems off of the jalapeno peppers, cut them in half lengthwise and deseed them. You could leave them whole, with the seeds inside, and slice them crosswise into 1/4-inch thick slices instead.
Whichever you choose, wash your hands well after or use rubber gloves while you're handling them.
For the carrots, peel them and cut them into 1/4-inch thick slices on a long bias. You're looking for about 2 cups total.
Next, cut 1/2 large sweet onion, flat side down and from top to bottom, into 1/2-inch thick slices.
Add 2 cups white vinegar to a deep stainless steel pot with 1 Tbs sugar and 1 Tbs kosher salt, 1 tsp dried oregano and 1 large bay leaf and bring it up to a boil.
Because the carrots are the densest, you'll need to parboil those a little bit by steaming them in a saute pan with 1/2 cup water on high heat with a lid on top.
Turn the heat down to a simmer on the vinegar and, once the carrots have been steaming along for 3 minutes, carefully pour the water off of those.
Add the drained carrots to the vinegar....add the sliced onion and jalapeno peppers....toss to coat, turn the heat off and let it cool down to room temperature…..folding the veggies together occasionally to keep all equally covered by vinegar.
At that point, use tongs to put the vegetables into a quart jar or a deep plastic container. Add the pickling liquid to that and then place the jar into the fridge to completely cool down and, at that point, put the lid on top.
These will last 2-3 weeks in the fridge. Use them as an added flavor and textural crunch to sandwiches or try on top of hot or cold cheese pizza.