Thursday, October 6, 2016

In A Pickle... Hot Mexican Pickles

Hot Mexican Pickles…/delilahs-hot-mexican-carro…/


1 pound jalapeno peppers 

1/3 cup olive oil 

3 large carrots, ends trimmed and thinly sliced 

3 medium yellow onions, quartered and thinly sliced 

1 medium head garlic, separated into cloves and peeled 

4 cups cider vinegar 

2 tablespoons salt* 

2 bay leaves

 1 tablespoon black peppercorns 

1 tablespoon dried oregano 

1 tablespoon sugar or agave, optional 

1/2 tablespoon dried thyme, optional


Wash the jalapenos, trim and discard the ends then slice the remainder into thin rings. Heat oil in a large saucepan over high heat. When it shimmers, add the carrots, onions, and jalapenos, and garlic and cook until the veggies are warmed -- do not burn! Tip You may want some windows open because it can get pretty pungent pretty quickly.

In a separate, large nonreactive pot, add the remaining ingredients and bring to a boil over high heat. When it boils, turn off heat and set aside to steep until you can just taste the spices, at least 5 minutes. Add the veggie mixture to the vinegar mixture and simmer together until the chiles are cooked through, about 10 minutes. 

Fill prepared jars, leaving 1/2-inch of headspace, and process in a water bath for 10 minutes.

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