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TOTAL TIME: 22 MIN
– 2 cups water – 2 cups distilled vinegar – 1 tablespoon sugar – 1 tablespoon kosher salt – 1 teaspoon oregano – 1 teaspoon peppercorns – 2 bay leaves – 1 garlic clove, smashed – 5 large jalapeños, sliced into 1/8 inch thick rings – 2 serrano peppers, sliced into 1/8 inch thick rings – 4 carrots, peeled, sliced into 1/8 inch thick rings – 1 sweet onion, sliced
Step 1 – Have ready four to five (12-ounce) jars with tight fitting lids. Clean them in the dishwasher or in hot soapy water.
Step 2 – In a large stockpot, combine water, vinegar, sugar, salt, oregano, peppercorns, bay leaves, and the garlic. Bring the mixture to a boil over high heat.
Step 3 – Lower the heat to medium-high and stir in the jalapeño, serrano, carrot, and onion slices and cook until the chile peppers turn from bright green to a slightly duller green, about 10 to 15 minutes.
Step 4 – Use a slotted spoon to transfer the mixture to the jars, dividing them equally among the jars (leave the garlic and bay leaves behind). Spoon the pickling liquid into each jar, filling each to 1/2 below the rim.