Pickled Jalapeños

Instructions

1. Prepare the jalapeños
   Wearing gloves, wash the jalapeños thoroughly. Slice them into 1/4-inch thick rings, discarding the stems. For a milder pickle, remove seeds and membranes.
2. Prepare the vegetables
   Peel and slice the garlic cloves, onion, and carrot. The carrot adds a touch of sweetness to balance the heat and acidity.
3. Create the pickling brine
   In a medium saucepan, combine the white vinegar, water, and kosher salt. Bring to a simmer over medium heat, stirring until the salt is completely dissolved.
4. Add spices and vegetables
   Add the garlic, black peppercorns, coriander seeds, bay leaves, sliced carrot, sliced onion, dried oregano, and olive oil to the brine. Simmer for 2 minutes to release the flavors.
5. Add the jalapeños
   Add the sliced jalapeños to the simmering brine. Return to a simmer and cook for 2 minutes, then remove from heat. The jalapeños should be bright green but slightly softened.
6. Transfer to jars
   Using tongs, carefully pack the jalapeños, vegetables, and spices into clean glass jars. Pour the hot brine over them, leaving 1/2-inch headspace. Ensure all vegetables are submerged.
7. Cool and seal
   Allow the jars to cool to room temperature. Seal tightly with lids and refrigerate. For quick pickles, refrigerate for at least 24 hours before using to allow flavors to develop.