Ingredients

The following ingredients have 3 Servings
  • 1 1/2 cups (12 fl. oz./375 ml) distilled white vinegar
  • 1/4 cup (2 oz./60 g) sugar
  • 1/2 tsp. kosher salt
  • 1 bay leaf
  • 5 peppercorns
  • 3 jalapeño chiles, cut into 1/8-inch (3-mm) slices
  • 1 large carrot (about 4 oz./125 g), peeled and cut on the diagonal into 1⁄4-inch (6-mm) slices
  • 1/2 red onion, sliced

Instruction

  • In a saucepan over medium heat, combine the vinegar, sugar, salt, bay leaf and peppercorns and cook, stirring once or twice, until the sugar and salt dissolve, about 2 minutes.
  • Add the jalapeños, carrot and onion and reduce the heat to low. Cook, stirring occasionally, until the vegetables are soft, about 1 1/2 hours. Using a slotted spoon, transfer the pickles to a serving bowl and let cool. Serve immediately or store in an airtight container in the refrigerator, with enough pickling liquid to cover, for up to 2 weeks. Makes about 3 cups (18 oz./560 g).
  • Adapted from Williams-Sonoma <i>Taco Night</i>, by Kate McMillan (Weldon Owen, 2014)