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PIckled Jalapenos
A delicious homemade replacement for the canned pickled jalapenos for nachos. Easy to make, super tasty, and a great way to enjoy a bumper crop of jalapenos.
In a large pan, heat the oil. Add onion, garlic, peppercorns, thyme, oregano, and bay leaves. Stir for 1-2 minutes.
Add jalapenos and carrots, cook for 2-4 more minutes.
Add salt, water, and vinegar, then simmer for 2-4 minutes.
Ladle the veggies into the jars, and top off with brine. Leave approximately ½ inch of headspace, and use canning weights if necessary to keep the veggies submerged in the brine. Cover with the lids.
Allow to cool and refrigerate 8-24 hours before serving. The pickled veggies will keep for 2-4 weeks in the fridge.
Notes
The heat of your pickled jalapenos depends completely on the heat of the raw jalapenos.
I highly recommend saving this recipe for a day when you can keep the windows open while cooking. The vinegar and jalapenos can be a bit intense when heated.
