From here
We love those canned pickled jalapeno peppers that you buy in the Mexican grocery stores here in California. Actually, we like best the hot carrots that they add to the cans for garnish. They put in about ten peppers for each slice of carrot. I devised this recipe because we were tired of buying a whole can of peppers just to get a few slices of hot pickled carrot!
This recipe is sized so that it will fit in a 1 1/2 pint Tupperware container
2 Large Carrots.
5 Medium Jalapeno Peppers.
About 1/4 of a medium onion.
Get a small pot of water boiling on the stove.
Scrub two large carrots, and wash five medium fresh jalapeno peppers. I try to choose nice firm green and shiny peppers.
Slice the peppers into 1/4" thick slices. Add the peppers to the boiling water and boil for three minutes.
Slice the carrots and onion into 1/4" slices. [After the peppers have boiled three minutes.] Add to the boiling water and set the timer for another five minutes.
While this cooks, mix together...
4 ounces of water
7 ounces of white distilled vinager
1 ounce of red Balsamaic vinager
1/4 teaspoon of olive oil
1 Tablespoon of salt
2 Tablespoons of sugar
1/2 teaspoon of dried oregano
2 dried bay leaves
a tiny piece of crushed garlic
a very small pinch of monosodium glutamate
Quickly drain the cooked carrots & peppers [they should still be a bit crisp] and add to the water/vinager/spice mixture. Cool and refrigerate at least 24 hours before eating. I don't know how long this will keep as I always eat it up within a few days!
Please let me know what you think of this recipe. By sending me email:
My collection of other pickled pepper recipies collected on the net.
