7 October, 2020
Taqueria-Style Pickled Jalapenos And Carrots
My garden this year has a jalapeno plant that’s been an absolute champion when it comes to producing peppers. It’s provided for countless loaves of bread, bowls of guac, marinades, and omelettes. Despite having so many uses, I still found myself struggling to keep up with the output, so I decided it was time to offload some of the nearly 20 peppers just hanging around on the plant, waiting to be used. Not wanting them to go to waste in something mundane, I decided to take on a zesty challenge that would make these jalapenos perfect for snacking or stacking on burgers, nachos, and tacos.
The recipe for today’s post is reformatted, streamlined, and slightly modified from Mexican Please, another food blog. I made a couple of small tweaks and specifications, but not enough to really call this recipe my own. The creative credit goes to Patrick, the owner and curator of that blog.
1 Quart jar, sanitized
3 medium Carrots, peeled and cut into 1/4-inch thick coins
10-15 Jalapenos, cut into 1/4-inch-thick coins
2 tbsp Canola oil
2 medium or 1 large Onion, sliced
4-6 cloves Garlic, minced
10 Black peppercorns
1/4 tsp Cumin
1 Bay leaf
1/2 tsp Oregano
1 1/2 cups White vinegar
1 cup Water
1 tbsp Pickling and canning salt
Sanitize your jar and lid by immersing them in boiling water for 10 minutes.
Prep your carrots, jalapenos, and onion. Place a large saucepan over medium heat and pour in the oil. Add the onions and garlic and sauté until the onions are soft. While they’re cooking, lightly grind your peppercorns, cumin, bay leaf, and oregano together with a mortar and pestle. Add the spices to the pan and stir for about 30 seconds.
Add the peppers and carrots to the pan and mix everything together. Sauté for a couple of minutes before adding the vinegar, water, and canning salt. Make sure not to use iodized or table salt, as the anti-caking agents in these types of salt can mess with the pickling process.
Simmer everything in the pan until the jalapenos fade to a less vibrant green customary of pickled peppers. Remove the pan from the heat and pour (if you’re confident) or ladle the contents into your jar. Seal tightly and let the jar sit on the counter until it reaches room temperature, then store it in the refrigerator.