Pickled Jalapenos, Carrots & Onions
Submitted by Chef Nicole Almeida
I have been in food service for 27 years and started managing kitchens right out of culinary school in 2004. I went to culinary school at New England Culinary Institute in Montpelier, Vermont. I have always had a passion for cooking and wanted to be a chef since I was child. I started helping in the kitchen when I was two and my parents found me at the stove standing on a chair cooking my own breakfast at the age of four. By the age of ten I was cooking dinner for my family and at fifteen I had my first job as a dishwasher and prep cook in a restaurant.
I specialize in all kinds of cuisines and favor creating dishes for restricted diets. I consult with clients privately to create specialty menus and recipes for those with restricted diets due to health concerns or those who want to eat healthier. I also offer services as a personal chef for anyone in need of meal prep or that desires a private multiple course dinner for a special occasion.
I teach a variety of culinary classes at El Paso Community College through Continuing Education. I enjoy teaching people how to prepare foods and work to improve their skills in the kitchen. It is rewarding when students come back and tell me that they made dishes learned in class for their family and how much their family enjoyed it. After completing one class several students register for my other cooking classes. It is always nice to see their faces in a different class.
Elevate your meals with homemade pickled vegetables! Ideal for enhancing salads, sandwiches, or enjoying as a zesty snack.
Ingredients:
If You Shop at Estrella:
½ lb Jalapenos (sliced) Produce
2 Carrots (sliced) Produce
1 Small Red Onion(thinly sliced) Produce
2 Garlic Cloves (leave whole) Produce
1 tsp Cumin Seeds Aisle 2
1 tsp Black Peppercorns Aisle 2
2 Bay Leafs Aisle 2
1 Cup White Vinegar Aisle 1
1 Cup Water
2 T Kosher Salt Aisle 2
3 T Sugar Aisle 3
If You Shop at Ranchland:
½ lb Jalapenos (sliced) Produce
2 Carrots (sliced) Produce
1 Small Red Onion (thinly sliced) Produce
2 Garlic Cloves (leave whole) Produce
1 tsp Cumin Seeds Aisle 9
1 tsp Black Peppercorns Aisle 9
2 Bay Leafs Aisle 9
1 Cup White Vinegar Aisle 12
1 Cup Water
2 T Kosher Salt Aisle 9
3 T Sugar Aisle 9
Directions:
Combine all of the seasonings/spices with water and vinegar in a medium pot and bring to boil.
Once boiled, pour over vegetables and let sit for at least an hour. A mason jar is great for this!
Cover and refrigerate or serve.