Spicy Pickled Carrots (Zanahorias en Escabeche)

Spicy Pickled Carrots (Zanahorias en Escabeche)
(makes about 4 cups)

2 tablespoons olive oil
1 pound carrots sliced thick on the bias
4-6 jalapeños cut in half and seeded
1 medium onion pealed and cut into wedges
5 garlic cloves cut in half
1 cup white vinegar
1 cup water
2 teaspoons dried oregano
3 bay leaves
1 dozen black peppercorns
1 teaspoon salt

In a medium sauce pan over medium heat, sauté the garlic and onion wedges for a couple minutes. (A note on preparing the onions: leaving the root portion of the onion trimmed, but somewhat intact, will help hold the wedges together.) Add the carrots and continue cooking for 3 minutes. Add the jalapeños , vinegar, and spices, and simmer on medium-low for 5 more minutes. (A note on jalapeños: seeding, or not, and varying the amount of chillies will control the spiciness of this dish–I usually prefer to double the amount myself–just be sure to wear gloves and wash hands frequently while working with any hot pepper!) Add the water and continue cooking for another 10 minutes. Let the pickles cool, then transfer to a container and refrigerate overnight.

Also try a cold-brined method using all the same ingredients, simply prepare the vegetables by slicing everything thinner, even julienning them, and storing in the fridge for at least one day.

| November 28th, 2012 | Posted in Pickles, Recipes |

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