Rosa's Pickled Jalapenos

Name: Rosa's Pickled Jalapenos
Ingredients: 20 medium jalapenos (about 1 ¼ pounds); 0.5 cup olive oil; 2 medium white onions, cut into 2-inch chunks; 2 large carrots, cut into ½-inch rounds; 24 cloves garlic, peeled; 3 cups cider vinegar; 3 tablespoons coarse salt; 3 bay leaves; 4 sprigs fresh thyme; 4 sprigs fresh marjoram; 0.5 lime, cut into ½-inch slices; 1.5 tablespoons sugar; 2 teaspoons yellow or Dijon mustard; 12 allspice berries, crushed; 0.5 teaspoon whole black peppercorns, coarsely crushed

3.9

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By

Martha Stewart Test Kitchen

Updated on September 28, 2016

Yield:

8 cups

This delicious recipe is courtesy of Roberto Santibanez's "Rosa's New Mexican Table."

Ingredients

20 medium jalapenos (about 1 ¼ pounds)
½ cup olive oil
2 medium white onions, cut into 2-inch chunks
2 large carrots, cut into ½-inch rounds
24 cloves garlic, peeled
3 cups cider vinegar
3 tablespoons coarse salt
3 bay leaves
4 sprigs fresh thyme
4 sprigs fresh marjoram
½ lime, cut into ½-inch slices
1 ½ tablespoons sugar
2 teaspoons yellow or Dijon mustard
12 allspice berries, crushed
½ teaspoon whole black peppercorns, coarsely crushed

Directions

With a paring knife, cut two slits on opposite sides of each jalapeno, starting about 1/2 inch from the stem end and ending about 1 inch from the tapered end.
Heat oil in a deep nonreactive saucepan over medium-low heat. Add the jalapenos, onions, carrots, and garlic and cook, stirring often, until the vegetables are softened but not browned, about 10 minutes.
Add the vinegar, 1 cup water, salt, bay leaves, thyme, marjoram, lime, sugar, mustard, allspice, and peppercorns. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes. Remove pan from heat and cool to room temperature.
Transfer pickled jalapeno mixture to a clean glass jar and refrigerate. Pickled jalapenos will keep up to 6 weeks, refrigerated, as long as the vegetables are completely submerged in liquid.