Pickled Everything
Here's my recipe for a batch of Pickled Everything -- jalapenos, carrots, onions, and tomatillos. Yes, tomatillos! (Note: this recipe is not designed for long term canning.)
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5-6 jalapenos
- 1 small carrot
- 1 small onion
- 3-4 tomatillos
- 4 cloves garlic
- 1.5 cups white vinegar
- 1 cup water
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon Mexican oregano
- freshly ground black pepper
- 1 tablespoon Kosher or sea salt
- olive oil
- pinch of sugar (optional)
Instructions
- 1
Add 1.5 cups vinegar, 1 cup water, and 1 tablespoon salt to a saucepan and bring to a boil.
- 2
Give the jalapenos a rinse and cut them into 1/4 inch slices, discarding the stems. Peel the carrot and cut into similar sized pieces. Peel and cut the onion in half, chopping it up into half moons. Remove the husks from the tomatillos and give them a good rinse. De-stem the tomatillos and cut them into quarters (or eighths for the bigger ones). Peel and roughly chop the garlic cloves.
- 3
Saute the onion and garlic in some oil over medium heat for a couple minutes.
- 4
Add the chopped jalapenos, carrots, tomatillos and the spices: ½ teaspoon Mexican oregano, ½ teaspoon cumin seeds, and some freshly ground black pepper (approx. 1/4 teaspoon). I usually give the cumin seeds a quick crush in the molcajete but this is optional.
- 5
Saute briefly and then add the hot brine mixture. Combine well and add everything to a quart-sized Mason jar (or two pint-sized jars). Partially cover and let it cool down on the counter.
- 6
Once cooled, store in the fridge and let them pickle overnight for full flavor. They will keep for weeks at a time in the fridge.