I adapted a recipe from Saving the Season- a superb book.
This recipe makes one one-litre jar.
|Perfect with tacos!|
2 1/2 lbs colourful, thin baby carrots- consider yellow, orange, white and/or purple
1/4 lb onions, cut in eights
1 fresh jalapeño peppers
1 fresh habanero pepper
1/2 tsp cumin seeds
3 cloves garlic
2 cups white wine vinegar
2 cups water, preferably spring water
4 tsp kosher salt
1/2 tsp black peppercorns, crushed
2 tsp dried oregano, preferably Mexican
dried red chilies (optional)
Peel and trim the carrots. If they are long and thin, cut them in half lengthwise, if not, cut diagonally in 1/2-inch slices. Peel the onions and cut into eighths. Quarter and devein the jalapeño and habanero peppers. Remove the seeds if you want less heat- wear gloves if you don't want to risk burns to your hands, your eyes, your mouth... Toast the cumin seeds in a dry skillet until fragrant. Add the garlic, cumin, chilies to the prepared jar, along with the carrots and onions.
In a pot, combine the vinegar, water, salt, peppercorns and oregano and bring to a boil.
Top off the jar with the hot pickings liquid, leaving 1/2-inch headspace. Seal the jar and process in a boiling-water bath for 10 minutes.
I had enough vinegar leftover to prepare another jar (500-ml) of green beans following the same directions. Any vegetable will do- cauliflower, pickling onions, sweet peppers, regular onions, etc.