Pickled Jalapeno Peppers and Carrots
In May I started 3 packages of pepper seeds, green, sweet and multi-colored bell peppers, what I got was green, sweet and jalapeno (seed packet was miss labelled)? I would never grow jalapeno’s, I am not a fan of hot anything, but when life gives you jalapenos, you make a pickle :). Even though I don’t care for hot, people in the house love it, so off to Pinterest I went. There were many pickled recipes, but one caught my eye, Taqueria Style Pickled Jalapenos and Carrots. We love mexican food and I had all the ingredients, easy enough.
You start with heating a skillet and brown onions, peppercorns, oregano, cumin and coriander, what an amazing smell!! When everything if fragrant and softened, about 4-5 minutes, you add in the carrots, jalapenos and garlic halves. I cut the jalapenos and carrots with my mandolin slicer so they were all the same size, and I made sure to wear gloves, jalapenos can cause some serious issues. After stirring for a minute, I added the vinegar, water, salt and a bay leaf and simmered for a few minutes until the veggies start to soften and turn color. Remove from heat and spoon into a pint size sterilized glass jar with an airtight lid. These should last for 1-2 months in your refrigerator. For the full instructions, please visit For The Love Of Cooking, and check out their other recipes, I have bookmarked quite a few for a later date.
My taste testers tried the jalapenos and loved them. I tried them and they are hot, very hot!! They were fun to make, the kitchen smelled amazing for hours, so it is a keeper.
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