These medium-spicy pickles, versions of which can be found throughout Mexico and Central America, make a perfect garnish for burgers, tacos or sandwiches, or they may be served with drinks. They are often made only with jalapeños, plus a little onion and carrot. Jalapeños vary in heat: Some are very spicy, some not. If you wish to make the pickles spicier, add a few serrano chiles, split lengthwise.
- Serves: 2 persons
- 1 ½cups apple cider vinegar
- 3teaspoons kosher salt
- 2bay leaves
- 3whole cloves
- 1teaspoon coriander seeds
- 2allspice berries
- 1teaspoon red-pepper flakes
- 3medium carrots, sliced at an angle, about 1/2-inch thick (about 2 cups)
- 6large jalapeños, sliced crosswise, about 3/8-inch thick (about 3 cups)
- 1small head garlic, broken into unpeeled pieces
- 1large onion, cut in wedges or rings
- ½medium cauliflower, cut into small florets (about 3 cups)
- 1teaspoon dried oregano
Step 1Put vinegar, 3 cups water and salt in a large nonreactive pot over medium-high heat. Add bay leaves, cloves, coriander, allspice and red-pepper flakes, and bring to a simmer.
Step 2Add carrots, jalapeño, garlic, onion and cauliflower, and simmer for 8 to 10 minutes, leaving vegetables slightly firm. Turn off heat and add oregano. Let vegetables cool in cooking liquid to room temperature. They are ready to serve immediately, but gain flavor as they age. It’s better if you can wait at least a day or two. Store with juices in sanitized jars or plastic containers, and refrigerate for up to 1 month.