On a weekend filled with laziness, we love to have this sandwich for dinner. I enjoy serving it with a Caesar salad and sweet potato fries. Delicious, delicious, delicious!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup white vinegar
- 1 cup water
- 1 teaspoon coarse sea salt
- ¾ pound carrots
- 1 small yellow onion
- 6 medium fresh jalapenos
- 2 cloves garlic
- 1 tablespoon vegetable oil
- 2 large bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon dried Mexican oregano
- 1 teaspoon cumin seeds
- 1 teaspoon extra-virgin olive oil
Instructions
- Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
- Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
- Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
- Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.
- You may not need all the vinegar mixture. Use it in another recipe such as a salad dressing or other canning recipe, if desired.
Reviews
I love this I’ve wondered how to make them for years , I guess I should have looked up the recipe before but I’m a busy guy, I was looking for a pickled beet recipe when I stumbled across this one and I’m so glad I did they are delicious . thanks so much Ill keep making these .
If you want more authenticity, substitute sprigs of epasote (Mexican grocer) for the bay leaves. Cut peppers into strips or rounds as you prefer. You can control the heat of the peppers by how long you let them sit in boiled water. Take it down a notch by doing two soaks. Removing seeds and membrane takes it all the way down to tame and still has jalapeno flavor.