Taqueria Style Pickled Jalapenos and Carrots
Makes 2 cups (I like to use one 16-ounce mason jar)
Preparation time 2 hours and 20 minutes, 20 minutes active time
4-6 jalapenos, sliced in ¼ inch rounds (you can take out seeds for less heat)
2 large carrots, sliced on the diagonal in ¼ inch rounds
1 white onion, sliced thin
4 garlic cloves, whole
1 cup white wine vinegar
2 tablespoon apple cider vinegar
1½ teaspoons kosher salt
2-3 tablespoons monk fruit sugar or xylitol
½ teaspoon dried Mexican oregano
1 bay leaf, whole optional
Place jalapenos, carrots, onions, and garlic into the two mason jars. In a saucepan heat 2 cups filtered water, vinegars, salt, sweetener, oregano, and bay leaf is using. Bring to a boil then remove from heat. Evenly pour brine over veggies in jars. Let mixture cool to room temperature. Seal it with a tight-fitting lid, and I like to turn it upside down to get the mixture to evenly distribute. It’s ready to eat in 2 hours, but I like it the next day when the flavors have infused.
Note The rad thing about quick pickling which I love to do in the summertime when all the cucumbers and peppers are in season, is that you can use a variation of vinegars. Try changing it up with red wine vinegar, champagne vinegar, rice vinegar, and white vinegar. It is super fun!