Saturday, May 14, 2016
Quick Pickled Jalapenos and Carrots
Have you ever made a recipe that calls for one jalapeno? What do you do with the remaining peppers if you have bought a pack of six or eight?
We love La Costena's pickled jalapenos and carrots and this recipe is inspired by them as well as the freshly pickled peppers you can get in places like Toronto's Kensington Market.
This recipe is easily doubled or even tripled, just adjust the recipe below as required. Be sure to wear gloves when prepping the jalapenos as we call for keeping the seeds in so you can experience that wonderful heat.
To make these you use 3 unseeded jalapenos, washed and sliced lengthwise or in rings.
Also use 1 medium carrot sliced into rounds about 1/8 " thick.
You can, course, use more, just adjust the recipe below as required.
Set aside in a bowl.
Bring to a boil a mix of the following:
3/4 cups white or cider vinegar (or a mix works well...you decide!)
1/4 cup water
1 TB sugar
1 grind of pepper or 1 peppercorn
sprinkling of cayenne (optional)
Once boiling reduce heat and when your mix is simmering add the peppers and carrots and gently keep simmering for about 5 to 10 minutes, then remove from heat and allow to cool in the vinegar mix.
Can be consumed immediately! It is a quick mix. These are great to use as a condiment on burgers, dogs, etc...or however you use pickled jalapenos.
If storing some or all for later use, for food safety store in a clean sterilized jar with a lid. (Here is a link to a video showing how to sterilize a jar -- it is very easy). Can be kept in the refrigerator for at least a week.
This is an easy recipe to modify and experiment with. Other vegetables (for example sliced onions) can be added or used.
Try your own variation and let us know your mix in the comments!
See also: Easy homemade jalapeno hot sauce
See also: Fiery Okra Jalapeño Slaw
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