Mexican recipes
Pickled jalapenos
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20 min
Mexican
Ingredients
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1/2 lb jalapenos (cut into rings) 225 g jalapenos (cut into rings)
- 1 small head of cauliflower, cut into florets 1 small head of cauliflower, cut into florets
- 1 carrots, peeled and cut into rings 1 carrots, peeled and cut into rings
- 1/2 small onion, cut into rings 1/2 small onion, cut into rings
- 3 tsp minced garlic 15 ml minced garlic
- 3 tsp black peppercorns 15 ml black peppercorns
- 3 tsp cumin seeds 15 ml cumin seeds
- 3 sprig cilantro 3 sprig cilantro
- 1 1/2 cup white vinegar 360 ml white vinegar
- Salt Salt
- Water Water
- 3 1-pint sterilized jars 3 1-pint sterilized jars
Method
In a frying pan over medium heat add the vegetable oil and cook the peppers, carrots, cauliflower and onion for about ten minutes or until the onion is clear.
In each jar, place 1 1 teaspoon, 1 sprig of cilantro, 1 teaspoon black peppercorns and 1 teaspoon cumin seeds. Continue with 1/3 of the jalapeno mixture and pour 1/2 cup vinegar. Fill the rest of the jar with water, add a dash of salt, seal and shake well. Repeat with the rest of the ingredients to make two more jars.
Refrigerate for at least 24 hours. Use within one month.
In each jar, place 1 1 teaspoon, 1 sprig of cilantro, 1 teaspoon black peppercorns and 1 teaspoon cumin seeds. Continue with 1/3 of the jalapeno mixture and pour 1/2 cup vinegar. Fill the rest of the jar with water, add a dash of salt, seal and shake well. Repeat with the rest of the ingredients to make two more jars.
Refrigerate for at least 24 hours. Use within one month.
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