No special culinary equipment is needed for this special preparation of pickled Jalapenos.
½ cup of Rice Vinegar
¼ cup of Water
¼ cup of Mirin Wine
2 cloves of Garlic, thinly sliced
1 tablespoon of Sugar
1 teaspoon of Salt
2-3 Jalapeno Peppers, thinly sliced
½ of a large Carrot, or 2 Baby Carrots, thinly sliced
Combine the vinegar, water, Mirin wine, garlic, sugar, and salt in a medium pot and bring to a boil. Add the jalapeno slices, the garlic slices, and the carrot slices, stir, and remove from the heat.
Let the mixture sit for at least 8 minutes, then use tongs to remove the jalapenos, carrots, and garlic slices from the pot to a jar; cover them with the liquid to fill the jar.
Store in the refrigerator for up to two months.
Serving Suggestion: These are absolutely amazing in our Tuna Poke and Cabbage Salad. Try the recipe by clicking here.