Taqueria Style Pickled Jalapenos and Carrots

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Bay leaf
  • 3 Carrots
  • 4 cloves Garlic
  • 8 Jalapenos
  • 1 Onion
  • 1/2 tsp Oregano

• Baking & Spices

  • 8 Peppercorns, cracked
  • 1 tbsp Sea salt

• Oils & Vinegars

  • 1 dollop Olive oil
  • 1 1/2 cups White vinegar

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Liquids

  • 1 cup Water

Found on mexicanplease.com

Description

Directions

• Give the jalapenos a rinse and then cut into 1/4 inch slices.
• Peel the carrots and cut into 1/4 inch slices
• Peel and quarter the onion, chopping into thin slices
• Peel and roughly chop the garlic
• Heat a dollop of oil in a medium sized sauce pan on medium-high heat
• Saute the onion and garlic for a few minutes
• Add the jalapenos, carrots and the spices: ½ teaspoon oregano, ½ teaspoon cumin seeds, 8-10 black peppercorns, 1 bay leaf.
• Briefly saute and then add 1.5 cups white vinegar, 1 cup water, and 1 Tablespoon sea salt
• Bring to a boil and then reduce heat to a simmer
• Simmer for 10-15 minutes or until the jalapenos turn army green
• Fill each jar with the veggies and top with the brine
• Store in an airtight container in the fridge
• The jalapenos and carrots will have most of their flavor after a few hours of resting in the brine

Nutrition