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.)
- 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)
Add 1.5 cups vinegar, 1 cup water, and 1 tablespoon salt to a saucepan and bring to a boil.
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.
Saute the onion and garlic in some oil over medium heat for a couple minutes.
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.
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.
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.
I normally add a pinch of sugar to Pickled Onions, but usually not to Pickled Jalapenos. For this batch of Pickled Everything I didn't add any sugar but feel free to experiment with a pinch.
Kosher, sea or pickling salts are the most common salts used for pickling vegetables. Iodized salt isn't recommended as sometimes additives will affect the brine.
It's also best practice to use a non-reactive pan when simmering veggies in the vinegar. I have mistakenly used my beloved cast iron pan in the past and the acidity eats away at the built up seasoning.
Similarly, it seems that glass containers are the best choice for storage of this vinegar based brine.
Calories: 26kcal | Carbohydrates: 3g | Sodium: 881mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1385IU | Vitamin C: 13.8mg | Calcium: 13mg | Iron: 0.3mg