Pickled Jalapenos and Carrots
When you transfer the mixture into the jars, you should have just enough brine so that they’re barely submerged. Press them down with a spoon, cover, and let them stand overnight as they will continue to pickle in the jars. The next day, if you should need more brine, simply heat together equal parts vinegar and water, and pour it over the mixture in the jars.
If you’re interested in canning the peppers, at the end of the recipe I’ve linked to a good source on canning tips and techniques. I do prepare the jars by pouring boiling water in them, as well as over the lids, and letting them stand for about 5 minutes. Then I use tongs to carefully tip the hot water out and let them dry, overturned on a cooling rack, until they’re ready to fill.
Wear latex or rubber gloves when handling the jalapeños and avoid touching your eyes when handling them, as you’ll find yourself in a bit of pain if you do!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon sugar
- 1/2 teaspoon dried oregano
- 1 medium carrot
- 1 leaf
- 1/2 red onion
- 1 cup (250ml) water
- 8 (about 1/2-pound, 230g) jalapeno peppers
- 1 cup (250ml) (white vinegar or unseasoned rice vinega
- 1 clove garlic (peeled and lightly crushed)
- 2 tablespoons kosher or sea salt ((not grey or iodized salt))
- 10 black peppercorns (lightly crushed)
- Carbohydrate 28.6397284588866 g
- Cholesterol 0 mg
- Fat 1.2668842234864 g
- Fiber 10.6041071818447 g
- Protein 4.55487070474894 g
- Saturated Fat 0.372752926080418 g
- Serving Size 1 1 cups of pickles) (95g)
- Sodium 1778.32600226092 mg
- Sugar 18.0356212770419 g
- Trans Fat 0.0827111322919625 g
- Calories 115 calories
1. Slice off the stems of the jalapeños and cut them into rounds slightly shy of 1/4-inch (.5cm). Peel the carrot and cut it into 1/4-inch (.5cm) slices. Peel the onion and cut it in half. (Reserve the other half for another use. Slice the onion into 1/4-inch (.5cm) slices. 2. Heat the vinegar in a nonreactive saucepan with the water, garlic clove, salt, sugar, oregano, peppercorns, and bay leaf until simmering, and the salt and sugar are dissolved. 3. Add the jalapeños, carrots, and onions. Let cook in the pan for 1 minute, then cover, remove from heat, and let stand 15 minutes. 4. Ladle the mixture into jars, close them, and refrigerate until ready to serve.
