Pickled Jalapeños & Carrots
a drizzle neutral oil
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1 yellow or white onion, julienned (cut into thin strips)
6 garlic cloves, smashed
1 teaspoon oregano
2 bay leaves
10 black peppercorns
9 jalapeños, sliced in coins
4 carrots, peeled, sliced into coins
1½ cups white vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon granulated sugar
Sauté the onions and garlic cloves in a drizzle of oil until the onions are just soft. Add the carrots and cook for another minute. Add the jalapenos, oregano, bay leaves, black peppercorns, the white vinegar, water, kosher salt and granulated sugar. Bring to a simmer. Transfer to a heat proof bowl and let cool to room temperature. Transfer to a container with a tight-fitting container store in the refrigerator.