← Nouns Cooking · Mexican

Ingredients

• 450 g jalapeños, cut into thick rings
• 1 large carrot, sliced into coins
• 1 white onion, cut into wedges
• 4 cloves Garlic, peeled
• 3 tbsp Olive oil
• 400 ml white vinegar
• 300 ml Water
• 1 tbsp Salt
• 2 Bay leaves
• 1 tsp dried Mexican oregano
• 1 tsp black peppercorns
• ½ tsp Cumin seeds

Method

1. Heat the oil in a saucepan over medium heat. Add the garlic, onion and carrot and cook for 3–4 min, stirring, until the onion just softens.
2. Add the jalapeños and stir for 2 min, until they begin to lose their bright green.
3. Pour in the vinegar and water and add the salt, bay, oregano, peppercorns and cumin seeds. Bring to the boil and simmer for 2–3 min, just until the jalapeños turn olive green. Take off the heat at once so they stay crunchy.
4. Pack the vegetables into clean jars and pour over the hot brine to cover. Leave to cool for 1 hour with the lids off, then seal and refrigerate.
5. They are good the same day and even better after a night in the fridge. Keep chilled and use within a month.

Tips

• Wear gloves when slicing lots of jalapeños, and don’t touch your eyes.
• The brine is gold: splash it into salsas, beans or tuna salad.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Mexican Please