PICKLED JALAPEñOS
Ask any Mexican if they have pickled jalapeños in their pantry, and the answer is usually a resounding yes. More than a condiment, they are an absolute necessity. Incredibly versatile, they can be tucked into tacos, quesadillas and sandwiches, mixed into tuna salads or eggs for omelets, or served as garnishes, crowning nachos, hot dogs and pizzas. The tangy brine, which can be used to punch up any vinaigrette, tames the heat of the chiles. There are countless store-bought options - and people tend to be loyal to particular brands - but pickling your own is easy, and allows you to customize to taste, altering the vegetable ratios, herbs or sugar content. Inspired by fruit-based vinegars available in the Mexican countryside, this version combines white distilled vinegar with natural rice vinegar, adding a dose of sweetness.
Provided by Pati Jinich
Categories pickles, vegetables
Time 12h15m
Yield 6 to 7 cups
Number Of Ingredients 15
Steps:
- In a large (12-inch) skillet or a heavy pot, heat the oil over medium-high until hot but not smoking. Add the onions and cook for 1 minute, stirring occasionally, until their outer layer begins to soften. Stir in the garlic and cook for 1 minute, until it barely begins to turn golden. Incorporate the jalapeños and carrots, and cook for 3 to 4 minutes, stirring a couple times, until the jalapeño skins begin to slightly dull and wrinkle.
- Stir in all remaining ingredients and simmer briskly for about 7 minutes, until the liquid reduces and the vegetables soften. Turn off the heat and let cool.
- Transfer the pickled vegetables and their liquid into a container with a tight-fitting lid and refrigerate for at least 12 hours. (They will last for at least 1 month.)
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maria stanislaus
[email protected]Pickled jalapeños are the perfect way to add some heat to your next meal.
Nontembiso Fani
[email protected]These pickled jalapeños are a must-try for any fan of spicy food.
Jonaid Samadi
[email protected]I highly recommend this recipe for pickled jalapeños. They're easy to make and they taste amazing.
Mani.676 gujjar
[email protected]These pickled jalapeños are a great way to add some spice to your life.
Anna Stitt
[email protected]I love using pickled jalapeños in my homemade salsa. They add a nice depth of flavor and heat.
Ayesha Tanveer
[email protected]These pickled jalapeños are the perfect addition to any Mexican dish. They add a nice kick of heat and flavor.
Clement Chishimba
[email protected]Pickled jalapeños are my new favorite snack. They're so addictive and I can't stop eating them!
thushitha sampath
[email protected]I made these pickled jalapeños for a party and they were a huge hit. Everyone loved them! They're so easy to make and they taste amazing.
Brad
[email protected]These pickled jalapeños are the best I've ever had. They're so flavorful and have just the right amount of heat. I love using them on tacos, burritos, and nachos.
MR XWAQAR
[email protected]I was looking for a recipe for pickled jalapeños and this one looked perfect. I'm so glad I tried it! The jalapeños are perfectly pickled and have a great flavor. I'll definitely be making this recipe again.
Mubashir Pathan
[email protected]These pickled jalapeños are so easy to make and they taste delicious. I love the combination of sweet and spicy. I've been using them on everything from tacos to salads.
Raji Balikis
[email protected]I've made this recipe several times and it always turns out great. The jalapeños are always perfectly pickled and have just the right amount of heat. I love using them in my homemade salsa.
Heather Harrison
[email protected]These pickled jalapeños are amazing! They're spicy, tangy, and have a great crunch. I love using them on tacos, burritos, and sandwiches. They're also great for snacking on straight out of the jar.