One of my favorite things when I go to a Mexican restaurant, is the condiment bar. You can usually find pickled jalapenos and carrots in there. They make a nice side condiment as you eat your food. It is really easy to make at home and come in handy when you crave them.
Mexican Pickled Jalapenos and Carrots
4 – 6 Jalapenos
1 – 2 carrots
3 garlic cloves minced
1 tbsp Kosher salt
½ tbsp oregano
2 sprigs of dill
¾ cup white distilled vinegar
1 cup of water
Keep in mind, the more ingredients you have in your mason jar, you will need less of the pickling juice. So, try to fill your mason jar as much as you can with the carrots and jalapenos.
Chop your ingredients to the size and shape you want and place jalapenos, carrots and onion into your mason jar.
Over high heat, add your vinegar, water, salt, garlic, oregano, and dill into a pot. Bring to a boil and cook for 2 minutes.
Pour the pickling juice into the mason jar covering all of the chopped ingredients.
Allow to cool to room temperature, that way it cooks the jalapenos and carrot slightly.
After it cools to room temperature, place in the refrigerator and check on it after 3 days.
If it has a nice pickle flavor, begin enjoying them. If you feel it is not ready, let them sit for a week.