Pickled jalapeños pop up on tables all over Mexico and provide a great burst of heat and flavor when paired alongside many dishes - especially seafood. This recipe pickles the jalapeños with carrots and scallions for a bit of extra flavor and a little variety at the table.
3
cups rice vinegar1/4
cup sugar1/4
cup salt10
red jalapeño chilies10
green jalapeño chilies2
carrots, peeled and cut into coins about 1/4 inch thick8
large scallion bulbs or pearl onions
Cut the tops off the chilies and slice each into three pieces lengthwise. Aim for flat even sized pieces. Leave the seeds attached if you want them extra spicy, or else remove them.
Add the sliced jalapeños, carrots and scallion bulbs or onions to a glass jar large enough to hold everything comfortably (about 1 quart in size).
Add vinegar, sugar and salt together in a non reactive bowl and stir until dissolved.
Pour the vinegar over the vegetables so that it covers them completely and seal with a tight fitting lid.
Refrigerate for at least a day before using, ideally a week. The chilies will keep refrigerated for about six weeks.