INGREDIENTS:

• 240g fresh whole jalapeños, stem removed, cut into 4mm slices

• 160g red onion, peeled, quartered, and cut into 4mm slices

• 1.5kg carrots, peeled, and cut into 4mm slices

• ¼ cup vegetable oil

• 10 cloves of garlic, smashed

• 12 dried bay leaves

• 4 tsp marjoram

• 2 tsp salt

• 20 black peppercorns

• 400ml white vinegar

• 100ml apple cider vinegar

• 100ml water

• 4 large pickling jars

INSTRUCTIONS:

1. Sterilize the Jars:

   • Place the open jars in a large pot.

   • Fill each jar halfway with water and fill the pot with water to halfway up the jars.

   • Bring to a boil and ensure the lid is slightly ajar, allowing steam to sterilize the underside of the lid.

   • Boil for 10 minutes, then reduce the heat and let the jars cool. Once cooled, remove them with tongs and drain the water. The jars are now ready for pickling.

2. Prepare the Pickling Liquid:

   • In a large stockpot, add the garlic, vinegar, water, bay leaves, peppercorns, marjoram, and salt.

   • Bring to a boil.

3. Add the Vegetables:

   • Once the liquid is boiling, add the carrots, onions, and jalapeños.

   • Lower the heat to medium-low and cook uncovered for 15 minutes.

4. Cool and Store:

   • Let the vegetables and pickling liquid cool completely.

   • Transfer the cooled mixture into the sterilized glass jars, making sure the vegetables are fully submerged in the liquid. If needed, top up with equal parts white vinegar and water.

5. Pickling Time:

   • These are ready to snack on after 3 hours, but they will taste best after 1-2 days of pickling.

Enjoy:

These spicy and tangy pickled vegetables are perfect for topping tacos, serving as a side dish, or snacking on straight from the jar! 🌶🥕🧅