I Could Eat Pickled Anything

Інгредієнти

7 red onions, finely sliced with a mandolin

14 carrots, finely sliced with a mandolin

7 habanero chilies, halved with stems removed

2 heads of garlic, cloves separated but left whole

2 tbsp dried oregano

3 tbsp salt

6-8 dried or fresh bay leaves

Water, to fill

Brine:

3 cups white distilled vinegar

1/3 cup sugar

Напрямки

Prepare the Brine: In a saucepan, combine 3 cups of white distilled vinegar and 1/3 cup of sugar. Bring the mixture to a boil, then immediately turn off the heat and let cool slightly.

Layer the Ingredients:

In a clean gallon-sized glass jar, layer the prepared red onion slices, followed by the carrot slices.

Add the whole garlic cloves and halved habanero chilies on top.

Sprinkle in the dried oregano, salt, and bay leaves.

Combine and Fill:

Pour the warm brine over the ingredients in the jar.

Fill the remainder of the jar with water until the contents are fully submerged.

Secure the lid tightly, give the jar a good shake to mix the flavors, and set it aside.

Pickling Time: Let the jar sit at room temperature for at least 2 days to develop flavors. Once ready, transfer to the fridge for long-term storage for up to two months.

Enjoy your pickled veggies on toast, in salads, or as a tangy, spicy snack straight from the jar!