How to Make Mexican Pickled Jalapeños and Carrots
Mexican pickled jalapeños and carrots are a delightful addition to various dishes, adding a zingy flavor and a crunchy texture. This easy recipe will guide you through making your own batch of these delicious pickled vegetables.
Ingredients
- 10-12 fresh jalapeños
- 2 medium carrots, peeled and cut into thin strips
- 2 cups white vinegar
- 1 cup water
- 4 garlic cloves, peeled
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon oregano
- Optional: 1 bay leaf, 1/2 teaspoon black peppercorns
Instructions
Step 1: Prepare the Vegetables
Wash the jalapeños thoroughly. Depending on your spice preference, you can slice them into rings or leave them whole. For milder pickles, remove the seeds. Cut the carrots into thin strips or rounds for even pickling.
Step 2: Create the Pickling Brine
In a saucepan, combine the white vinegar, water, sugar, salt, and spices (oregano, optional bay leaf, and peppercorns). Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt dissolve completely.
Step 3: Pack the Jars
Sterilize glass jars and lids by boiling them in water for 10 minutes. Once cooled, pack the jalapeños and carrots tightly into the jars. Be sure to leave some space at the top for the brine to cover them completely.
Step 4: Pour the Brine
Carefully pour the hot pickling brine over the packed vegetables, ensuring they are fully submerged. Seal the jars tightly with their lids.
Step 5: Cool and Refrigerate
Allow the jars to cool down to room temperature before placing them in the refrigerator. The pickled jalapeños and carrots will be ready to eat after about 24 hours, but for the best flavor, let them sit for at least a week.
Serving Suggestions
Pickled jalapeños and carrots are perfect as toppings for tacos, sandwiches, and nachos. They can also add a spicy kick to salads or serve as a tangy side dish. Enjoy the freshness and vibrant flavor of homemade pickles with your favorite meals!
Storage Tips
These pickled jalapeños and carrots can be stored in the refrigerator for up to one month. Always use clean utensils when handling the pickled vegetables to prolong their shelf life.
Making Mexican pickled jalapeños and carrots at home is simple and rewarding. Customize the recipe to suit your taste by adjusting the spices or the level of sweetness. Enjoy this vibrant, tangy condiment that elevates any meal!