Serves 1
Directions
- 1Cut the onion into smaller pieces.
- 2Slice the garlic cloves.
- 3Slice four of the jalapeños.
- 4Slice one carrot.
- 5Set the pot to low-medium heat with some oil.
- 6Sauté the garlic and the onion for about a minute.
- 7Add the carrots and sauté for another minute.
- 8Add in the jalapeños and cook until they change color.
- 9After about three minutes add salt to taste, half a teaspoon of sugar, three whole cloves, some black pepper, two bay leaves and some oregano and a small pinch of thyme.
- 10Mix it and add one and a half cups of water and one cup of white vinegar.
- 11Give it a stir and let it cook for about five minutes.
- 12Turn off the heat and let them cool down before adding them into a container.
- 13Transfer the jalapeños into a container.
Ingredients
- 1 small white onion
- 4 garlic cloves
- 7 jalapeño peppers
- 1 carrot
- taste salt
- 0.5 tsp sugar
- 3 whole cloves
- some black pepper
- 2 bay leaves
- some oregano
- small pinch thyme
- 1.5 cup water
- 1 cup white vinegar
Equipment
knifecutting boardpotspatula
Tips
- The pickled jalapeños are good in the fridge for about 4 weeks.
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