quick easy mexican style pickled jalapenos

Ingredients quick easy mexican style pickled jalapenos

1/3 pound jalapeño peppers (about 5 or 6 large) sliced into 1/8-inch thick pieces
1 medium carrot peeled and sliced in the diagonal into 1/8-inch thick pieces
1/2 a medium onion sliced into 1/4-inch thick slices vertically
1-2 garlic cloves peeled and cut into 2 or 3 slices
optional habanero or scotch bonnet pepper cut into 3 or 4 even slices for added heat
1 + 1/3 cups distilled white vinegar
1 Tablespoon + 1 teaspoon kosher salt
1 Tablespoon + 1 teaspoon sugar
2 Tablespoons vegetable oil
1/2 Tablespoon Mexican oregano
1 bay leaf

how to make quick easy mexican style pickled jalapenos

Prepare a minimum 24 ounce jar or tight-lidded plastic container by washing with soap, rinsing with hot water, and drying thoroughly.

Pack your vegetables into the jar or container, placing the peppers, onions, carrots, and garlic in alternating layers.

Make the brine in a medium bowl by mixing the vinegar, salt, and sugar, and stirring or whisking until the salt and sugar are completely dissolved.

Pour the brine over the vegetables.

Bloom the oregano and bay leaf by heating the oil to medium hot and then stirring in the herbs - just a quick stir or two should do it. The oil should be hot enough for the herbs to gently sizzle when they go in, but you don't want the oil to smoke.

Pour the herbed oil into the pickle. If you're using a jar, screw the lid on tight and give it a few gentle shakes to distribute the oil throughout. If a snap-on lidded container, give the vegetables a few gentle presses with a spoon to distribute the oil. Either way, the oil will float back up to the top, but its flavor will be imparted to the brine.

Refrigerate the pickles. They'll be ready to eat in 45 minutes, and they'll keep at least a month refrigerated, if they last that long. ;)