8 oz jalapenos
1 med-large carrot
1/2 red onion
1/2 cup cider vinegar
1/2 rice vinegar
1 cup water (scant cup if using rice vinegar)
1 clove garlic, peeled and lightly crushed
2 tablespoons sea salt (not grey, or iodized salt)
1 tablespoon sugar
1 teaspoon coriander
10 black peppercorns, lightly crushed (or red)
1 bay leaf
1. Slice the jalapeños into rounds slightly shy of 1/4-inch (.5cm) - hold the stem end. Peel the carrot and cut it into 1/4-inch (.5cm) slices. Peel the onion and cut it in half. (Reserve the other half for another use. Slice the onion into 1/4-inch (.5cm) slices.
2. Heat the vinegar in a nonreactive saucepan with the water, garlic clove, salt, sugar, coriander, peppercorns, and bay leaf until simmering, and the salt and sugar are dissolved.
3. Add the jalapeños, carrots, and onions. Let cook in the pan for 1 minute, then cover, remove from heat, and let stand 15 minutes.
4. Ladle the mixture into jars, close them, and refrigerate until ready to serve.
Use latex or rubber gloves when slicing the jalapenos, or if you don't have them, handle the jalapenos with a plastic bag.
Recipe adjustment: