While some refrigerated pickled vegetables are made without any heat like the Pickled Fennel and Garlic Scapes, some veggies need heat to soften them. Check out this Pickled Jalapenos and Carrots recipe. . .
Vegetable Ingredients:
My husband sliced enough of the following vegetables to fill a mason jar.
Clove of Garlic quartered
In a sauce pan, put a splash of oil and sautee the vegetables.
Pickling Liquid:
10 to 20 Peppercorns
1/4 tsp Cumin
1/4 tsp Oregano
1 tablespoon of salt
1 1/2 cups vinegar
1 cup of water
Add the pickling liquid to the saucepan and bring to a simmer until the jalapenos soften and change color to an army green.
Put it in a jar, let cool and refrigerate.
If you don’t like it too nuclear hot, then be careful how many jalapenos you put in there.
