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Pickled Jalapenos and Carrots (escabeche)

Pickled jalapenos and carrots (escabeche) like you will find at most salsa bars. Perfect with all of your favorite Mexican dishes.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Side Dish

Ingredients
  

  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 bay leaf
  • 2 tbsp kosher salt
  • 2 tsp black peppercorns
  • 2 tsp honey
  • 6 jalapenos-cored/seeded, sliced 1/4" thick
  • 2 carrots-peeled and sliced 1/4" thick or use carrot coins (1 cup)
  • 1/2 medium onion-cut into 8 wedges
  • 6 cloves garlic-peeled

Instructions
 

  • Put all ingredients in a stainless steel pot and bring to a boil over medium heat. Continue boiling, stirring occasionally until jalapenos have gone from a vivid bright green to an earthy green.
  • Turn off the heat and let the jalapenos cool.
  • Store this in a sealed container or mason jar for a long time in the fridge.
  • Serve with your favorite Mexican foods or take-out.

Notes

https://youtu.be/bVTaMlk129U
Keyword escabeche, Mexican food, pickled carrots, pickled jalapenos