Pickled Jalapenos and Carrots | Family Recipe Book
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Cooking tools:
- Mason jar
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Ladle
- Stove
- Refrigerator
Ingredients
- 8 (about 1/2-pound, 230g) jalapeno peppers
- 1 medium carrot
- 1/2 red onion
- 1 cup (250ml) (white vinegar or unseasoned rice vinegar)
- 1 cup (250ml) water
- 1 clove garlic (peeled and lightly crushed)
- 2 tablespoons kosher or sea salt ((not grey or iodized salt))
- 1 tablespoon sugar
- 1/2 teaspoon dried oregano
- 10 black peppercorns (lightly crushed)
- 1 bay leaf
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