These pickled jalapeños can be used for side dish , addition for salad, condiments for burgers, or seasoning for stir-fried pork. Anything you can think of.
INGREDIENTS:
8-10 Jalapeños, rinsed and patted dry
2 Carrots, peeled and sliced
1 teaspoon Garam Masala
4 cups Apple Cider Vinegar
1 tablespoon Whole Black Peppercorns
4 Bay Leaves
1 teaspoon Sea Salt
1 head Garlic Cloves, peeled
DIRECTION:
1. In a pot, combine all ingredients.
2. Gently simmer over low heat for about 20 minutes, or until the jalapeños becomes very soft. Turn off the heat and bottle them. Leave them for 2 weeks to develop more flavour before serving.
