Sort ingredients
leapsandbounds
QR Code
Listen
Pdf
Give the jalapenos a rinse and then cut into ¼ inch slices.
Peel the carrots and cut into ¼ inch slices.
Peel and quarter the onion, chopping into thin slices.
Peel and roughly chop the garlic.
Heat a glug of oil in a medium sized sauce pan over medium heat.
Saute the onion and garlic for a few minutes.
Add the spices: ½ teaspoon cumin seeds, ½ teaspoon Mexican oregano, 8-10 black peppercorns.
Add the jalapenos and carrots. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional).
Simmer until the jalapenos are just turning army green in color.
Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture.
Let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time.