Experience the tangy and zesty goodness of homemade pickled carrots and jalapeños with our simple yet flavorful recipe! Perfect for snacking, garnishing dishes, or adding a kick to your favorite recipes, these pickles are a must-have addition to your pantry.
Ingredients:
3 lbs carrots, peeled and sliced diagonally
1 cup sliced jalapeños
1 cup medium white onion, thinly sliced
10 cloves garlic, smashed
2 cups white vinegar
2 cups water
2 tbsp vegetable oil
12 whole bay leaves
20 black peppercorns
1 tbsp dried Mexican oregano (or regular oregano)
2 tsp salt
Small bunch of cilantro
Instructions:
Prepare Vegetables:
Peel and slice the carrots diagonally into 1/4 inch thick pieces.
Thinly slice the jalapeños and white onion. Set aside.
Make Pickling Liquid:
In a large stockpot, combine smashed garlic, white vinegar, water, vegetable oil, bay leaves, peppercorns, oregano, and salt.
Bring to a boil.
Pickle the Vegetables:
Add the sliced carrots, jalapeños, and onions to the boiling pickling liquid.
Lower the heat to medium-low and cook for 15 minutes, uncovered.
After the pickled vegetables and cooking liquid have cooled completely, add a small bunch of cilantro to the jars containing the pickles and liquid. This will infuse the pickles with a fresh and aromatic flavor.
Store the Pickles:
Transfer the pickles and liquid into clean, sterile glass containers with lids.
This recipe yields enough to fill 4 pint jars or 2 quart jars.
Refrigerate the pickles.
They are fine to eat after 3 hours but taste best if allowed to pickle for at least a day or two.Get ready to enjoy the delicious crunch and tang of homemade pickled carrots and jalapeños! Whether enjoyed straight from the jar or added to your favorite dishes, these pickles are sure to elevate your culinary creations. Try them out and savor the flavor-packed goodness!
Music Credits:
yeiku. - カフェ
• yeiku. - カフェ (free bgm)
Insta / yeikubeats
linktr.ee/yeiku
29 фев 2024
