PICKLED JALAPENOS AND CARROTS RECIPE RECIPES

Steps:

• 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 glug of oil in a medium sized sauce pan over medium heat.  Saute the onion and garlic for a few minutes.
• Add the spices:  1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns.  I usually give the spices a quick crush in the molcajete but this is optional.  And feel free to use powdered spices if you don't have seeds or peppercorns on hand. 
• Add the jalapenos and carrots.  Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional).  Simmer until the jalapenos are just turning army green in color.
• Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture.  You can also use a single quart-sized Mason jar.  You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
• I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time. 

Steps:

• In clean sterilized jars, place the olive oil, oregano, garlic and carrots and onions (optional).
• Mix the brine ingredients and bring to a boil.
• Pack your peppers (and other vegetables) in jars to 3/4 full (peppers will expand).
• Pour boiling brine over the peppers within 1/2" from the top.
• Seal by hot water bath for 20 minutes.
• Let jars sit for 3 weeks for the best flavor.
• NOTE: The amount of peppers is not given here. It all depends on how many peppers you can stuff into a jar, and how many jars you will be making. I think I used 1# or maybe 1 1/2# for this amount of ingredients.