Ingredients:
– 1 tablespoon olive oil
– 8 large jalapeño peppers, sliced into rounds (discard stems, keep most seeds for spiciness)
– 2 large carrots, sliced into rounds
– 4 garlic cloves, smashed and peeled
– medium onion, sliced into strips
– 1 1/2 cups distilled white vinegar
– 1 cup water
– 2 tablespoons kosher salt
– 1 tablespoon granulated sugar
– 1/2 teaspoon whole black peppercorns
– 1/4 teaspoon dried oregano
– 2 bay leaves
Instructions:
1. Heat olive oil in a large sauté pan or Dutch oven over medium-high heat. Add jalapeños, carrots, garlic, and onion. Sauté for about 10 minutes, stirring occasionally.
2. Add the remaining ingredients to the pan, combining everything well, and bring the mixture to a boil. Reduce the heat and let it simmer for another 10 minutes.
3. Remove the pan from heat and transfer the vegetables along with the cooking liquid to an airtight container. Ensure the vegetables are submerged in the liquid. Let it cool at room temperature.
4. Once cooled, seal the container and store it in the refrigerator. These pickled jalapeños will keep well for up to a month, ready to add a punch of flavor to your favorite dishes.
Enjoy the vibrant and tangy goodness of homemade Mexican Pickled Jalapeños, perfect for enhancing a variety of dishes with their zesty kick!