Taqueria Style Pickled Jalapenos and Carrots
Servings 1 Pint
Equipment
- Saucepan
- Pint-Sized Glass Jar
Ingredients
- 1 tsp olive oil
- ½ small yellow onion sliced thinly
- ½ tsp whole black peppercorns
- ¼ tsp oregano
- ¼ tsp whole cumin
- ¼ tsp whole coriander seed
- 6 jalapenos sliced
- 2 carrots peeled & sliced
- 4 cloves of garlic halved lengthwise
- ¾ cup vinegar
- ¼ cup of water
- 1 tbsp Kosher salt
- 1 bay leaf
Instructions
- Heat the olive oil in a saucepan over medium heat.
- Add the onions, peppercorns, oregano, cumin, and coriander.
- Cook, stirring often, until fragrant and softened, about 4-5 minutes.
- Add the jalapeno, carrots, and garlic halves.
- Cook, stirring often, for 1 minute. Add the vinegar, water, salt, and bay leaf.
- Simmer for a few minutes, until the veggies start to soften and turn color.
- Remove from the heat.
- Spoon the pickled vegetables into a pint-sized glass jar.
- Pour the brine over the top of the veggies. Cool and enjoy.
- Store in the refrigerator with an airtight lid. They will last for 1-2 months unless you eat them all first. Enjoy.