Fresh pickled jalapeños are best!
8 oz fresh jalapeños (250gr)
1 large carrot, peeled
1 onion, peeled and sliced
2 cloves garlic, crushed
1 stick whole cinnamon
1/2 tsp whole black pepper (1gr)
3–4 sprigs fresh thyme
1 cup water
1 cup white or apple cider vinegar
2 tsp. canning salt (8gr)
1/4 tsp. sugar (1gr)
Slice the jalapeños into strips or rounds, along with the carrots and onions. Add the garlic, cinnamon, black pepper and thyme.
Meanwhile, in a small saucepan, add the water, vinegar, sugar and salt. Bring to a boil, and then pour the vinegar over the bowl of vegetables. Allow the vegetables to steep in the vinegar for a couple of hours, and then store in the refrigerator. The jalapeños will be ready for use after 24 hours.