Pickled Jalapeños (Chiles En Vinagre) Recipe

Ingredients

• 2 Tbsp vegetable oil
• 6 jalapeño peppers (or serrano peppers)
• 1 large carrot (or more to taste) (sliced thin or more to taste)
• ¼ of a large white onion
• 1 garlic (peeled)
• 1 cup white or apple vinegar
• ½ cup water
• 2 bay leaves
• ¾ tsp oregano
• ½ tsp sugar
• 5 whole peppercorn
• ¾ tsp kosher salt (if using table salt use ½ tsp) (or more to taste)

Steps

1. 1

   Heat the vegetable oil in a medium pan over medium heat. Add the carrots, onion and garlic. Cook, stirring occasionally, until the onions start to get translucent. About 2 minute.

2. 2

   Add the jalapeños and cook for 5 minutes but making sure they don't get browned.

3. 3

   Add the rest of the ingredients and mix to incorporate all ingredients together. If you're adding more vegetables, you can add them at this point.

4. 4

   Bring to a boil then reduce heat to medium low and simmer for 10 minutes. Remove the pan from the heat and set it aside to cool to room temperature.

5. 5

   Transfer the mixture to an airtight glass container and refrigerate until chilled, at least 1 hour, before serving.

6. 6

   Store in refrigerator for up to 1 month.