Picking Pickled Peppers.....and Carrots.

A bunch of carrots and jalapenos staring me in the face. They've been sitting in the fridge, waiting to be called up for a soup, braise or saute....what to do with them? I thought I'd try something different this time. Being a complete rookie to the pickling game, I had to find a simple recipe that utilized the meager contents of my pantry. Lazy, yet resourceful. After scouring the Internets, I was able to combine a few different recipes to fit my needs.

Here is what I did...

1 lbs. carrots, peeled and cut into sticks
3 large whole jalapenos, sliced down the side to allow the pickling liquid in
4 shallots, peeled, but kept whole
3 cloves of garlic, lightly crushed



All of the veg was tossed snugly into the bottom of a container. I used a 4 cup, unbreakable plastic jug with a lock-down lid ($10 at Williams-Sonoma).

The pickling liquid contained:

1 1/2 cup of water
1 1/2 cup vinegar (I used regular white vinegar, but cider or red wine could be used to add a different flavor)
1/4 cup of sugar
1 1/2 tbsp salt
1 tbsp black peppercorns
1 tbsp allspice seeds
4 tiny bay leaves (or 2 large)



All of these ingredients were brought to a boil in a medium saucepan and then simmered for 3 minutes. Pour the liquid over the veg and let cool. Snap down the lid and set aside.



I've read that they should be ready to eat in 3-4 days, but i'm going to let these puppies sit for much longer. Most likely 2-3 weeks before prying open the lid and snacking away.......if I can hold out that long.