Pickled Jalapeños and Carrots

Instructions

1. 1

   Prepare the Vegetables

   • Wear gloves to protect your hands from the jalapeño oils. Wash and slice the jalapeños and carrots into 1/4-inch thick rounds.
   • Peel and thinly slice the white onion.
   • Peel the garlic cloves and lightly smash them with the flat side of a knife to release their flavor.
2. 2

   Sauté the Aromatics

   • Heat the vegetable oil in a medium, non-reactive saucepan over medium heat.
   • Add the sliced onion and smashed garlic. Sauté, stirring occasionally, for 4-5 minutes until the onion is soft and translucent.
3. 3

   Create the Pickling Brine

   • Pour the distilled white vinegar and water into the saucepan with the sautéed aromatics.
   • Add the sugar, salt, Mexican oregano, black peppercorns, and bay leaves.
   • Stir until the sugar and salt dissolve. Bring the mixture to a rolling boil over medium-high heat.
4. 4

   Blanch the Vegetables

   • Once the brine is boiling, carefully add the sliced carrots and jalapeños to the pot.
   • Stir to combine and press the vegetables down to submerge them in the brine.
   • Reduce the heat to a simmer and cook for just 3-5 minutes. The goal is to slightly soften them while maintaining a crisp texture. Do not overcook.
5. 5

   Jar and Refrigerate

   • Remove the saucepan from the heat.
   • Using a slotted spoon, transfer the vegetables to a clean 1-quart (or two 1-pint) glass jar. Pour the hot brine over the vegetables, ensuring they are fully submerged.
   • Let the jar cool to room temperature on the counter, about 1 hour. Once cool, seal with a lid and refrigerate for at least 4 hours before serving. For best flavor, wait 24 hours.