Pickled Jalapeños and Vegetables - Rick Bayless

Name: Pickled Jalapeños and Vegetables - Rick Bayless
Ingredients: 3 tablespoons vegetable or olive oil; 5 garlic cloves, peeled; 1/2 medium onion, cut into ¼-inch slices; 1 large carrot, peeled (if you wish) and cut into ¼-inch slices on the bias; 6 to 8 large or 12 medium jalapeno chiles; 1 cup vinegar (both distilled white and apple cider vinegar are common in Mexico); 2 or 3 bay leaves; About 1/2 teaspoon coarsely ground black pepper; About 1 teaspoon dried mixed hierbas de olor (typically thyme, marjoram and/or oregano); A generous teaspoon salt

www.rickbayless.com

When I was living in Mexico in the '80s, writing my first book on the country’s regional cooking, I found homemade versions of this brilliant condiment

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

Share this recipe:

Ingredients

3 tablespoons vegetable or olive oil
5 garlic cloves, peeled
1/2 medium onion, cut into ¼-inch slices
1 large carrot, peeled (if you wish) and cut into ¼-inch slices on the bias
6 to 8 large or 12 medium jalapeno chiles
1 cup vinegar (both distilled white and apple cider vinegar are common in Mexico)
2 or 3 bay leaves
About 1/2 teaspoon coarsely ground black pepper
About 1 teaspoon dried mixed hierbas de olor (typically thyme, marjoram and/or oregano)
A generous teaspoon salt