The pickled jalapenos are a great ingredient for anything escabeche, tacos, tortilla chicken soup. Anything really ;-)
Pickled Jalapenos a la Rick Bayless
- ca 20 fresh jalapenos
- 1/2 TB olive oil
- 1 white onion, thinly sliced
- 1 garlic clove, thinly sliced
- 1 large carrot, peeled and cut in thicker slices
- 1-2 TB whole peppercorns
- 2 fresh bay leaves
- 1 spring of fresh thyme
- 1/2 ts salt
- 1 cup water
- 1 cup cider vinegar (I had none and use rice vinegar)
- 1 pickling jar
Now, add the water and the vinegar, and all the other ingredients. Bring to a boil, reduce heat and simmer for ca. 10min.
Place the jalapenos in a large, heat-proof jar, arrange the jalapenos and pour the vinegar liquid over the jalapenos. Cool and place in fridge. They are ‘pickled’ sufficiently after a day, and can be eaten.