It’s more an idea than a recipe. Combine jalapeños and a few vegetables of your choosing in a brine of vinegar and salt. If jalapenos are too hot, try replacing with a milder chili or pepper more to your taste. All that’s important is to ensure you use the correct ratio of ingredients for the brine. After that, the rest is up to you.
- 2 tbsp oil
- 8-10 Jalapeño chilies, whole with stems on
- 1 carrot, cut into 1 inch long matchsticks, 1/4 inch thick
- 8 scallion bulbs or pearl onions
- 4 cloves garlic
- 2 cactus paddles (nopales), cut into 1 inch long matchsticks, 1/4 inch thick
- 4 bay leaves
- 10 black peppercorns
- Brine
- 3 tbsp kosher salt
- 2 cups white vinegar
- 2 cups water
In a very hot pan, saute the chilies for a few seconds on each side. Remove when the skins just start to blister, but are definitely still raw. Remove from heat and repeat the process with the carrot, scallion bulbs and garlic.
Bring a small pot of salted water to a boil. Add the nopal and simmer for 3 minutes. Drain water and combine with other vegetables. Add garlic, peppercorns and bay leaves and toss to combine.
Pack the vegetables into a sterilized pint jar leaving 1/2″ space at the top.
For the brine
In a small pot, combine the vinegar and water and bring to a boil. Pour over the vegetables and seal tightly with a lid. Leave on the counter for a week (four days if the weather is hot) before transfering to the fridge. Allow to pickle for a further two weeks before serving.