• 10-12 fresh jalapeños, sliced into rounds
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 3 cloves garlic, sliced
• 1 teaspoon black peppercorns
• 1 teaspoon dried oregano
• 1 bay leaf
• Optional: carrots and onions, thinly sliced

Instructions:

1. Prepare the Jalapeños: Wash the jalapeños thoroughly. Slice them into rounds and set aside. If you want to add extra flavor and texture, thinly slice some carrots and onions as well.
2. Boil the Brine: In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are completely dissolved.
3. Add Spices: Once the brine is boiling, add the garlic, black peppercorns, oregano, and bay leaf. Reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld.
4. Combine and Cook: Carefully add the sliced jalapeños (and optional carrots and onions) to the brine. Simmer for another 5 minutes, or until the jalapeños turn a dull green color.
5. Cool and Store: Remove the saucepan from heat and let the mixture cool slightly. Transfer the jalapeños and vegetables to a clean jar, then pour the brine over them, ensuring they are completely submerged.
6. Refrigerate: Seal the jar with a lid and refrigerate for at least 24 hours before serving. This allows the flavors to develop fully. The pickled jalapeños can be stored in the refrigerator for up to a month.

Serving Suggestions:

Pickled jalapeños are a versatile condiment that can add a spicy kick to many dishes. Try them on tacos, nachos, burgers, or sandwiches. They also make a great addition to salads, salsas, and guacamole.

Enjoy your homemade Mexican Pickled Jalapeños!

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