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Pickled Jalapeños, Or How to Use Many Jars
CUCUMBERS AND LIMES11Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. jalapeños
- 1 lb. carrots
- 1 head cauliflower
- 1 qt. water (preferably distilled or filtered)
- 1 qt. distilled white vinegar
- 1/3 cup kosher salt
- 1 Tbsp. cracked black pepper
- 4 bay leaves (crumbled)
- 1/2 tsp. Mexican oregano
- 1/2 tsp. coriander seeds
- 1/2 tsp. thyme
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