Quick-Pickled Jalapenos & Carrots (Chiles en Escabeche)

🧂 Ingredients

• 7 oz jalapeños

  (~4 large) sliced into coins
• 5 oz carrot

  (~1 large) sliced into coins
• 5 oz yellow onion

  (~1/2 large) thinly sliced
• 1.5 cups white vinegar

  (3/4 cup) (see note)
• 1/2 cup water

  (1/4 cup)
• 2 tsp sugar
• 1 bay leaf
• 1 small stem fresh thyme

  (optional)
• 1 tsp kosher salt
• 2 cloves garlic

  minced

Instructions

• 1 Slice the jalapeños, carrots, and onions and set them aside.
• 2 Combine all of the remaining ingredients in a large pot on the stovetop. Bring
  to a boil.
• 3 Add the carrots and reduce to a simmer. Cook for about 3 minutes, then add the
  remaining vegetables. Cook for an additional 7-10 minutes, or until the
  jalapeños are soft and dull green. Remove from heat.
• 4 Transfer the vegetables (and the bay leaf) to a sterilized pint (500 ml) jar, or
  several smaller jars. Pour the warm pickling liquid over the vegetables. Cover
  and cool at room temperature, then transfer to the fridge. Let sit overnight
  (longer is better). These will keep in the fridge for at least 1 month.

Nutrition Info