Known just as “relish” in the Tex-Mex influenced South, this is far different from the relish you put on your hot dogs. We used to serve this in the Mexican restaurant I worked at in college and it was made from scratch in the kitchen, not bought pre-made.
And it’s so easy to make and so good, one of my husband’s favorite snacks. I used produce from the new Pearl Brewery Farmer’s market and Greenling. Just like the refrigerator pickles, this will be ready to eat in about 5 days.
In a pot on the stove combine 2 cups of water, 1/3 cup of white vinegar, a tablespoon of salt, 2 tsp of sugar, and a few grinds from the pepper mill. Heat on low just long enough to desolve the salt and sugar.
In a bowl with a lid or a glass jar with a lid (just not metal, mmmkay?) add two large peeled and coined carrots, one onion sliced and the rings seperated, one jalapeno slized, 3 garlic cloves sliced, and 5-10 peppercorns.
Pour the liquid over the veggie mixture, seal tightly and shake it like a polaroid picture. Stash in the fridge and forget about it for a few days (unless you want to shake it once a day or so). The veggies will last in your fridge for about 3 months. Not that you won’t eat them first!