Pickled Jalapenos, Onions, and Carrots
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
10 Jalapeños
1 large/ 2 small carrots, sliced into rounds
1 large onion, chopped into 16 pieces
1 1/2” long piece of ginger, sliced thinly
2 tsp whole peppercorns
1 tsp fennel seeds
1 bay leaf
3/4 cup water
1/2 cup white vinegar
3 tbsp honey
Salt to taste
Instructions:
Put all the ingredients into a non-reactive saucepan (because of the vinegar) and bring it to a boil over medium heat. Turn down the heat and simmer till the Jalapeños have change from deep green to an olive green in colour. Turn the heat off and allow it to cool. Transfer to a sterile bottle. They will keep for some time refrigerated. This recipe makes one medium size jar of pickles.
From mydiversekitchen.com