Pickled jalapenos recipe

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Jalapenos are an essential ingredient in the Mexican cuisine. This recipe shows how to make pickled jalapenos. Pickled jalapenos can be used in many Mexican dishes such as nachos, enchiladas, quesadillas and more. The jalapenos can be refrigerated for about a month.
Preparation time: 10 minutes, Cooking time: 10 minutes, Serves: 0 


1 Tbsp of vegetable oil
1/2 pound of jalapenos, cut into rings
1 small head of cauliflower, cut into florets
1 carrots, peeled and cut into rings
1/2 small onion, cut into rings
3 tsp minced garlic
3 tsp black peppercorns
3 tsp cumin seeds
3 sprigs cilantro
1 1/2 cup white vinegar

3 1-pint sterilized jars


In a frying pan over medium heat add the vegetable oil and cook the peppers, carrots, cauliflower and onion for about ten minutes or until the onion is clear.

In each jar, place 1 1 teaspoon, 1 sprig of cilantro, 1 teaspoon black peppercorns and 1 teaspoon cumin seeds. Continue with 1/3 of the jalapeno mixture and pour 1/2 cup vinegar. Fill the rest of the jar with water, add a dash of salt, seal and shake well. Repeat with the rest of the ingredients to make two more jars.

Refrigerate for at least 24 hours. Use within one month.
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