Ingredients (~1 pint)
- 4-5 Jalapeño peppers, cut into 1/4-inch slices
- 1 medium carrot, peeled and cut into 1/4-inch slices
- 1/2 medium white onion, thinly sliced
- A few small cauliflower florets (optional)
- 2 cloves of garlic, peeled and lightly crushed
- 2 Tbsp neutral-flavored oil (like canola or vegetable)
- 1 cup white or apple cider vinegar
- 1/2 cup water
- 1 1/2 tsp salt (kosher or sea salt)
- 1 bay leaf
- 1/2 tsp black peppercorns
- 1/2 tsp dried oregano
- 1/8 tsp dried thyme
Sauté the Vegetables
Get out a large-walled pan or skillet and add the oil. Place it over medium heat.
Add the sliced jalapeños, carrots, onion, optional cauliflower, and crushed garlic.
Sauté these ingredients for ~5-8 minutes, or until the onions begin to turn translucent.
Simmer in Brine
Add the bay leaf, peppercorns, oregano, and thyme to the pan. Stir to incorporate and sauté for another minute until fragrant.
Pour in the vinegar, water, and salt. Stir everything together.
Bring the liquid up to a simmer and let everything cook for about ~10 minutes. The vegetables should be tender-crisp, and the jalapeños will turn a dull olive-green color.
Jar and Chill
Use a slotted spoon to transfer the cooked vegetables to a 1-pint (16 oz) canning jar.
Pour the remaining hot brine from the pan into the jar to cover the vegetables.
Cover the jar with a lid, let it cool to room temperature, and then place it in the fridge. For best flavor, let them rest for at least 12 hours before eating.
Mexican Pickled Veggies
Ingredients
Ingredients (~1 pint)
- 4-5 Jalapeño peppers cut into 1/4-inch slices
- 1 medium carrot peeled and cut into 1/4-inch slices
- 1/2 medium white onion thinly sliced
- A few small cauliflower florets optional
- 2 cloves garlic peeled and lightly crushed
- 2 Tbsp neutral-flavored oil like canola or vegetable
- 1 cup white or apple cider vinegar
- 1/2 cup water
- 1 1/2 tsp salt kosher or sea salt
- 1 bay leaf
- 1/2 tsp black peppercorns
- 1/2 tsp dried oregano
- 1/8 tsp dried thyme
Instructions
- Heat oil in pan over medium heat.
- Add jalapeños, carrots, onion, cauliflower, and garlic.
- Sauté vegetables 5-8 minutes until onions turn translucent.
- Add herbs and spices, sauté 1 minute until fragrant.
- Pour in vinegar, water, and salt.
- Simmer 10 minutes until vegetables are tender-crisp.
- Transfer vegetables to canning jar using slotted spoon.
- Pour hot brine over vegetables.
- Cover and cool to room temperature.
- Refrigerate at least 12 hours before serving.
