Pickled Jalapeño Salad

Name: Pickled Jalapeño Salad
Yield: Makes 2 cups (500 g)
Ingredients: 1 bay leaf; 1 small red onion, halved and thinly sliced; 5 large jalapeños, stems removed, halved, and each half sliced lengthwise into 3 pieces; 2 garlic cloves, smashed; 3 cups (720 ml) distilled white vinegar; 3 sprigs fresh thyme; 1 heaping tablespoon sugar; 1½ tablespoons kosher salt; ¼ teaspoon dried oregano; 1 large carrot, peeled and cut into matchstick strips; 2 tablespoons extra-virgin olive oil

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

I love serving this on the side with a rich, fatty slab of bacon or tossing all the ingredients into a food processor, adding a cup of cilantro leaves, and making a chimichurri that will rock your world.

Ingredients

2 tablespoons extra-virgin olive oil
1 large carrot, peeled and cut into matchstick strips
1 small

Preserve
Gluten-free
Vegan

Method

In a medium-size nonreactive saucepan, heat the oil over medium heat. Add the carrot, onion, jalapeños, and garlic and cook, stirring occasionally, until soft, about 7 minutes.

Add the vinegar, salt, sugar, thyme, oregano, and bay leaf and bring to a boil. Cook until the sugar and salt have dissolved, about 2 minutes. Remove from the heat and let cool. Transfer to a nonreactive containe