Pickled Jalapeños

Serves 1
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Directions

  1. 1Cut the onion into smaller pieces.
  2. 2Cut the onion into smaller pieces.
  3. 3Cut the onion into smaller pieces.
  4. 4Slice the garlic cloves.
  5. 5Slice the garlic cloves.
  6. 6Slice the garlic cloves.
  7. 7Slice four of the jalapeños.
  8. 8Slice four of the jalapeños.
  9. 9Slice four of the jalapeños.
  10. 10Slice one carrot.
  11. 11Slice one carrot.
  12. 12Slice one carrot.
  13. 13Set the pot to low-medium heat with some oil.
  14. 14Set the pot to low-medium heat with some oil.
  15. 15Set the pot to low-medium heat with some oil.
  16. 16Sauté the garlic and the onion for about a minute.
  17. 17Sauté the garlic and the onion for about a minute.
  18. 18Sauté the garlic and the onion for about a minute.
  19. 19Add the carrots and sauté for another minute.
  20. 20Add the carrots and sauté for another minute.
  21. 21Add the carrots and sauté for another minute.
  22. 22Add in the jalapeños and cook until they change color.
  23. 23Add in the jalapeños and cook until they change color.
  24. 24Add in the jalapeños and cook until they change color.
  25. 25After 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.
  26. 26After 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.
  27. 27After 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.
  28. 28Mix it and add one and a half cups of water and one cup of white vinegar.
  29. 29Mix it and add one and a half cups of water and one cup of white vinegar.
  30. 30Mix it and add one and a half cups of water and one cup of white vinegar.
  31. 31Give it a stir and let it cook for about five minutes.
  32. 32Give it a stir and let it cook for about five minutes.
  33. 33Give it a stir and let it cook for about five minutes.
  34. 34Turn off the heat and let them cool down before adding them into a container.
  35. 35Turn off the heat and let them cool down before adding them into a container.
  36. 36Turn off the heat and let them cool down before adding them into a container.
  37. 37Transfer the jalapeños into a container.
  38. 38Transfer the jalapeños into a container.
  39. 39Transfer the jalapeños into a container.

Ingredients

  • 1 small white onion
  • 1 small white onion
  • 1 small white onion
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 7 jalapeño peppers
  • 7 jalapeño peppers
  • 7 jalapeño peppers
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • taste salt
  • taste salt
  • taste salt
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 3 whole cloves
  • 3 whole cloves
  • 3 whole cloves
  • some black pepper
  • some black pepper
  • some black pepper
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • some oregano
  • some oregano
  • some oregano
  • small pinch thyme
  • small pinch thyme
  • small pinch thyme
  • 1.5 cup water
  • 1.5 cup water
  • 1.5 cup water
  • 1 cup white vinegar
  • 1 cup white vinegar
  • 1 cup white vinegar

Equipment

knifecutting boardpotspatula

Tips

  • The pickled jalapeños are good in the fridge for about 4 weeks.