I find that the sign of a good Mexican restaurant or Taqueria is the condiments they provide, freshly made salsas and big jars of pickled Jalapenos. I decided on making a big batch of pickled jalapenos with carrots to have on hand for whenever I want to eat them, which is most of the time. Jalapenos are good to use because they are not considered too hot with a low rating of 2,500-8,000 on the Scoville scale of chili hotness compared with the Habanero at 350,000-350,000.The pickling process will also make them milder so serve them with everything!
Pickled Jalapenos and Carrots
1 pound Fresh jalapeno peppers, thick sliced
2 Carrots, peeled and sliced thick
1/2 Yellow onion, sliced thin
1 head Garlic clove, peeled
4 cups White vinegar
1 Tbsp Kosher Salt
4 Bay leafs
2 Tbsp Sugar
1 Tbsp Dry Oregano
1. Put all ingredients in a non reactive pot and bring to a boil, turn off and let cool.
2. These peppers and carrots can be canned using normal canning procedures or kept covered and refrigerated for one month.
Note: This basic pickling liquid is good to use for a variety of chilies and vegetables.