Mexican Styled Pickled Jalapeños

Ingredients: Mexican Style Pickled Jalapeños

• 2 pounds fresh jalapeno peppers
• 1/2 cup thinly sliced white onion
• 1 large carrot, peeled and thinly sliced
• 2 cups distilled white vinegar (5% acidity)
• 2 cups water
• 4 teaspoons pickling salt
• 2 teaspoons white sugar
• 4 cloves garlic, crushed
• 2 teaspoons dried oregano
• 4 bay leaves
• 2 teaspoons black peppercorns, crushed
• 2 teaspoons cumin seeds
• 1/2 teaspoon Pickle Crisp®

Instructions:

• Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
• Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
• Toss jalapenos, onion, and carrots together in a bowl.
• Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
• Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
• Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon Pickle Crisp(R) to each jar.
• Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
• Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

NOTES: “These taqueria-style pickled jalapenos are a great way to preserve jalapenos from your garden. This recipe is suitable for canning but make sure that the vinegar you use has 5% acidity. The pickled jalapenos go great with any Mexican dish.” Carrots also make a good addition to this recipe.