This was the closest I have been able to get to the delicious strips of sweet jalapeño pepper, the local Yosemite Falls Restaurant has in my favorite south-western salmon salad. The first day they were too hot for my taste, but either they have mellowed or my tolerance for chili heat has changed as they are now perfect. Try them in omelets, soups, salads, or just about anything. The carrots and tiny onions are just as tasty. You can strain the dressing to remove the whole spices, but I leave them in.
Ingredients
Vegetables
1/2 cup olive oil
6 ounces white pearl onions (or trimmed spring onion bulbs)-frozen good
4 garlic cloves, peeled
1 pound whole jalapeños (stems intact);
1/2 pound medium carrots, peeled and sliced 1/4-inch thick on the diagonal
Pickling Solution
2 cups apple cider vinegar
1 cup unseasoned rice vinegar or mirin
5 dried bay leaves
1-2 Tablespoon dark brown or turbinado sugar, honey, or maple syrup
2 teaspoons dried oregano or 2 Tablespoons chopped fresh
1 teaspoon dried thyme or 1 Tablespoon fresh (stems removed)
5 whole cloves
1/4 teaspoon ground cumin or whole seeds
2 Tablespoon kosher salt
1 teaspoon freshly ground black pepper or whole peppercorns
1 teaspoon or more gochugaru (KoreanChili) or other chili (optional)
Directions
In a large (12-inch) skillet or a heavy pot, heat the oil over medium-high until hot but not smoking. Add the onions and cook for 1 minute, stirring occasionally, until their outer layer begins to soften. Stir in the garlic and cook for 1 minute, until it barely begins to turn golden. Incorporate the jalapeños and carrots, and cook for 3 to 4 minutes, stirring a couple times, until the jalapeño skins begin to slightly dull and wrinkle.
Stir in all remaining ingredients and simmer briskly for about 7 minutes, until the liquid reduces and the vegetables soften. Cut slits in peppers to allow pickling solution to enter cavities. Turn off the heat and let cool.
Transfer the pickled vegetables and their liquid into a container with a tight-fitting lid and refrigerate for at least 12 hours. (They will last for at least 1 month.) I do not keep the seeds when I serve the peppers, but that is up to you. I believe much of the heat is in the seeds and supporting membranes of the pepper. The oil may separate and form a layer at the top of the container. This can be used for making omelets and all sorts of dishes. I also add the juice to salads.
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