Ingredients
20 medium jalapenos (about 1 1/4 pounds)
1/2 cup olive oil
2 medium white onions, cut into 2-inch chunks
2 large carrots, cut into 1/2-inch rounds
24 cloves garlic, peeled
3 cups cider vinegar
3 tablespoons coarse salt
3 bay leaves
4 sprigs fresh thyme
4 sprigs fresh marjoram
1/2 lime, cut into 1/2-inch slices
1 1/2 tablespoons sugar
2 teaspoons yellow or Dijon mustard
12 allspice berries, crushed
1/2 teaspoon whole black peppercorns, coarsely crushed
Preparation
With a paring knife, cut two slits on opposite sides of each jalapeno, starting about 1/2 inch from the stem end and ending about 1 inch from the tapered end.
Heat oil in a deep nonreactive saucepan over medium-low heat. Add the jalapenos, onions, carrots, and garlic and cook, stirring often, until the vegetables are softened but not browned, about 10 minutes.
Add the vinegar, 1 cup water, salt, bay leaves, thyme, marjoram, lime, sugar, mustard, allspice, and peppercorns. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes. Remove pan from heat and cool to room temperature.
Transfer pickled jalapeno mixture to a clean glass jar and refrigerate. Pickled jalapenos will keep up to 6 weeks, refrigerated, as long as the vegetables are completely submerged in liquid.
