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Pickled Jalapeno Recipe




Yesterday we got knocks on our door which does not happen often and it was our good neighbor. She was all smiling as she handed me a plateful of fresh picked jalapeno from her garden. Thank you neighbor! 


I am not big on spicy food, okey sometimes and it depends on the dish so it got me thinking what to make out of this plateful of fresh jalapeno as I don't want it to go to waste. I like pickles specially papaya achara so that gave me idea. 

I did not waste any time so I rinsed and rinsed and started cutting then I start to feel the burn from my nose to my eyes. Kids started complaining too but there is no stopping now. 





Ingredients
  • 18 small jalapeno peppers
  • 1 medium carrot, sliced into rounds
  • 1 medium onion, sliced thin
  • 3 cloves garlic, smashed and peeled
  • 1/2 tsp black peppercorns
  • 2 bay leaves
  • 1 tsp sugar
  • 1 tsp salt
  • a pinch of oregano
  • 1 tbsp olive oil
  • 1/2 cup white vinegar
  • 1/2 cup water






Instructions
  1. Using a sauce pan, heat and add olive oil. 
  2. Add carrots and garlic. Saute for 3 minutes.
  3. Add onions, whole peppercorns and bay leaves. Stir and cook for a minute. 
  4. Add jalapeno peppers and stir. Cook for 2 minutes. 
  5. Add water, vinegar, sugar, salt, oregano. Stir and bring to a boil. Lower heat and simmer for 5 minutes. 
  6. Remove pan from heat and transfer vegetables in an airtight container. 
  7. Cover vegetables with the liquid and let it sit. 
  8. Allow to cool and refrigerate. Enjoy. 



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