Description
A tangy and vibrant mix of pickled jalapeños, carrots, and onions infused with garlic, oregano, and spices—perfect for tacos, sandwiches, or snacking.
Ingrédients
Scale
- 3 large carrots
- 4 jalapeños
- 1 white onion
- 3 cloves garlic
- 1 tsp dried oregano
- 10 black peppercorns
- 2 bay leaves
- 1 1/2 cups white vinegar
- 1 cup water
- 1 tbsp sea salt
- 1 tsp sugar
Instructions
- Slice carrots, jalapeños, and onion.
- Optionally blanch carrots and jalapeños for 2 minutes, then drain.
- Place garlic, oregano, peppercorns, and bay leaves in a jar.
- Pack vegetables tightly into the jar.
- Boil vinegar, water, salt, and sugar until dissolved.
- Pour hot brine over vegetables to fully submerge.
- Let cool, then seal and refrigerate.
- Wait at least 2 hours before serving.
Notes
Flavor improves after 24 hours. Keep refrigerated and ensure vegetables stay submerged in brine.
- Temps de préparation: 15 minutes
- Temps de cuisson: 5 minutes
- Catégorie: Condiment
- Méthode: Pickling
- Cuisine: Mexican
Nutrition
- Portion: 2 tbsp
- Calories: 15
- Sucre: 2g
- Sodium: 180mg
- Graisse: 0g
- Graisse saturée: 0g
- Graisses insaturées: 0g
- Gras trans: 0g
- Glucides: 3g
- Fibres: 1g
- Protéine: 0g
- Cholestérol: 0mg