Jalapeños Carrots Onion Garlic Olive oil Water White distilled vinegar Bay Leaves Oregano Peppercorn or Ground pepper Cloves Sugar Salt
You’re going to need a lot of fresh jalapeños. I used 1 lb.
If you cut them sideways, like in the picture above, you can’t take out as many seeds.
You can slice them lengthwise, which is referred to in Spanish as “rajas.”
You can slice them into thin strips as well. This really depends on you and your personal taste.
You can cut them however you like. If you are not an onion person, it’s ok to leave them out.
Start by heating oil in a large stockpot. Pull out the large stockpot you have. This recipe makes two large containers or 4 small containers.
Add the carrots, jalapeños, onions, garlic and stir occasionally, making sure they don’t burn. Cook everything.
Add the vinegar, oregano, the bay leaves, cloves, and peppercorn or ground pepper.
Add the sugar and the salt. Pink salt or sea salt preferred.
Cover with a lid. Bring it all up to boil until the carrots are fork tender.
Fill your container and store up to a week. However, it’s best to store Pickled Jalapeños in the fridge.