Extra Hot Pickled Jalapenos

Step 1

Give the jalapenos a rinse and cut them into 1/4 inch slices.  Peel the carrots and cut into 1/4 inch slices.

Step 2

Give the habaneros a rinse and cut into thin slices. Warning: always use caution when handling hot chile peppers, especially habaneros. I used gloves when making this batch. More info on handling hot chiles.

Step 3

Peel and quarter the onion, chopping into thin slices.  Peel and roughly chop the garlic. Heat a glug of oil in a sauce pan over medium heat.  Saute the onion and garlic for a few minutes until softened.

Step 4

Add the spices to the pan and cook briefly:  1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns.  I usually give the spices a quick crush in the molcajete but this is optional.  And feel free to use powdered spices if you don't have seeds or peppercorns on hand (1/2 teaspoon powdered cumin and 1/4 teaspoon black pepper would be good equivalents.)

Step 5

Add the jalapenos, habaneros, and carrots to the pan.  Briefly saute and then add 1.5 cups white vinegar, 1 cup water, and 1 tablespoon kosher or sea salt.  Simmer until the jalapenos are just turning army green in color.

Step 6

Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture.  Try to get an equal distribution of habaneros in each jar. You could also use a single quart-sized Mason jar if available.  You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.

Step 7

I usually let the jars cool on the counter for a bit, then cap them and store in the fridge where they will keep for weeks at a time.