Pickled Jalapenos
Equipment
- Glass Jars
Ingredients
- 1 tablespoon oil
- 2 carrots, peeled and sliced (1/4 inch thick)
- 1 medium onion, sliced
- 4 garlic cloves, peeled and lightly crushed
- 8 -10 jalapenos , sliced, stems discarded
- 3/4 teaspoon dried Mexican oregano*
- 1/4 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons brown sugar
- 2 tablespoons Kosher salt
- 1 teaspoon black peppercorns
Instructions
- In a medium size pot or Dutch oven, heat up the oil over medium-high heat. Add the carrots and saute for about 2 to 3 minutes, stirring frequently.
- Add the sliced onions, garlic, jalapenos, oregano, allspice and thyme and cook stirring frequently for about 4 - 5 minutes or until the jalapeno skins start to peel off.
- Stir in the rest of the ingredients and bring to a boil. Lower the heat and simmer for about 8 to 10 minutes or until the jalapenos are slightly soft and dull in color.
- Remove from the heat and divide the vegetables into mason jars or similar heatproof airtight containers. Cover the vegetables with the cooking liquid and allow to cool at room temperature. Store in the refrigerator for up to 2 months..
Notes
- If you don't have Mexican oregano, you can use any dried oregano.
- Cook the carrots first as they take a bit longer to cook than the onions and jalapeno peppers. However, don't overcook them. You want to keep the carrots a bit crisp (not mushy).
Nutrition
Calories: 53 kcal, Carbohydrates: 8 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Sodium: 1759 mg, Potassium: 117 mg, Fiber: 1 g, Sugar: 5 g, Vitamin A: 2700 IU, Vitamin C: 19 mg, Calcium: 22 mg, Iron: 0.3 mg
