Here's one I've been wanting to do for a while. I didn't follow any one set of recipe.
Taqueria-Style Pickled Carrots and Jalapenos.
6 Carrots peeled and sliced
10 Jalapenos sliced
1 Onion halved and sliced into half-moons
5 whole peeled garlic cloves
1 & 1/2T. Pickling Salt
1/2T. Sugar
1 heaping tablespoon oregano crushed (I used dried hot oregano from my garden)
pinch of cumin seeds
2 bay leaves
2 cups vinegar (I used 1 cup of ACV and 1 cup of white)
1.5 cups Water
3T oil (I used Vegetable Oil)
Start off by cutting peeled carrots and jalapenos into 1/4" slices. Slice your onions and peel the garlic.
Heat 3T of vegetable oil over medium high heat in a large stock pot. Add onions and garlic and cook, turning often so the garlic doesn't burn. Cook 2 minutes.
Next, add the carrots and jalapenos. Cook for approximately 7 minutes. Stir often.
Add the remaining ingredients: Vinegar, water, salt, sugar, spices and bay leaves. Cover and bring to a simmer and let everything simmer for 15-20 minutes.
Once everything is done simmering, remove from heat. Add vegetables to clean jars and cover with brine to fill. Let jar cool and then place in refrigerator. These are ready to eat the next day.
Notes:
These are not meant for long term storage, they are a quick refrigerator pickle. Keep refrigerated. Use water bath and canning for long term storage if desired.
If you notice, I deseeded a few of the jalapenos because I wasn't sure of the heat level. Next time I won't bother deseeding, these were pretty mild for my tastes. I originally started with 1T of salt but after tasting the brine while it was simmering, I felt it could have used more salt. I added an extra 1/2T.
These are pretty tasty. I made these earlier this morning and have already sampled a few. This jar won't last long.
Taqueria-Style Pickled Carrots and Jalapenos.
6 Carrots peeled and sliced
10 Jalapenos sliced
1 Onion halved and sliced into half-moons
5 whole peeled garlic cloves
1 & 1/2T. Pickling Salt
1/2T. Sugar
1 heaping tablespoon oregano crushed (I used dried hot oregano from my garden)
pinch of cumin seeds
2 bay leaves
2 cups vinegar (I used 1 cup of ACV and 1 cup of white)
1.5 cups Water
3T oil (I used Vegetable Oil)
Start off by cutting peeled carrots and jalapenos into 1/4" slices. Slice your onions and peel the garlic.
Heat 3T of vegetable oil over medium high heat in a large stock pot. Add onions and garlic and cook, turning often so the garlic doesn't burn. Cook 2 minutes.
Next, add the carrots and jalapenos. Cook for approximately 7 minutes. Stir often.
Add the remaining ingredients: Vinegar, water, salt, sugar, spices and bay leaves. Cover and bring to a simmer and let everything simmer for 15-20 minutes.
Once everything is done simmering, remove from heat. Add vegetables to clean jars and cover with brine to fill. Let jar cool and then place in refrigerator. These are ready to eat the next day.
Notes:
These are not meant for long term storage, they are a quick refrigerator pickle. Keep refrigerated. Use water bath and canning for long term storage if desired.
If you notice, I deseeded a few of the jalapenos because I wasn't sure of the heat level. Next time I won't bother deseeding, these were pretty mild for my tastes. I originally started with 1T of salt but after tasting the brine while it was simmering, I felt it could have used more salt. I added an extra 1/2T.
These are pretty tasty. I made these earlier this morning and have already sampled a few. This jar won't last long.