Pickled Jalapeno Peppers
Ready In: 20 mins
Yields: 2 cups
Ingredients
- 1 tablespoon vegetable oil or 1 tablespoon olive oil
- 6 fresh jalapeno chilies, cut in half lengthwise
- onion (10 thin slices)
- 2 carrots, slices
- 2 garlic cloves, cut in half
- 1⁄2 teaspoon kosher salt
- 1 bay leaf
- 4 black peppercorns
- 1⁄8 teaspoon whole dried Mexican oregano, rubbed to a powder
- 1 clove
- 3⁄4 cup white vinegar
Directions
- Heat the oil over medium heat in a 2-quart saucepan. Cook the chiles, onion, carrot, and garlic for about 5 minutes, stirring occasionally, until half-cooked; do not let the vegetables brown.
- Add the salt, bay leaf, peppercorns, oregano, clove, and vinegar. Bring to a simmer. Boil for 1 minute and set aside to cool. Pour into a clean storage container and refrigerate. Use within the week.
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