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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.