In A Pickle... Hot Mexican Pickles
Hot Mexican Pickles
www.aidamollenkamp.com/…/delilahs-hot-mexican-carro…/
Ingredients
1 pound jalapeno peppers
1/3 cup olive oil
3 large carrots, ends trimmed and thinly sliced
3 medium yellow onions, quartered and thinly sliced
1 medium head garlic, separated into cloves and peeled
4 cups cider vinegar
2 tablespoons salt*
2 bay leaves
1 tablespoon black peppercorns
1 tablespoon dried oregano
1 tablespoon sugar or agave, optional
1/2 tablespoon dried thyme, optional
Instructions
Instructions
Wash the jalapenos, trim and discard the ends then slice the remainder into thin rings. Heat oil in a large saucepan over high heat. When it shimmers, add the carrots, onions, and jalapenos, and garlic and cook until the veggies are warmed -- do not burn! Tip You may want some windows open because it can get pretty pungent pretty quickly.
In a separate, large nonreactive pot, add the remaining ingredients and bring to a boil over high heat. When it boils, turn off heat and set aside to steep until you can just taste the spices, at least 5 minutes. Add the veggie mixture to the vinegar mixture and simmer together until the chiles are cooked through, about 10 minutes.
In a separate, large nonreactive pot, add the remaining ingredients and bring to a boil over high heat. When it boils, turn off heat and set aside to steep until you can just taste the spices, at least 5 minutes. Add the veggie mixture to the vinegar mixture and simmer together until the chiles are cooked through, about 10 minutes.
Fill prepared jars, leaving 1/2-inch of headspace, and process in a water bath for 10 minutes.
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