Mexican Pickled JALAPEÑOS
Ingredients:
- 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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!