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Foods made from whole grains are excellent for a easy snack. Starting your working day with a piece of whole grain bread toasted can give you that extra boost you need to get going. Chips and crackers created from whole grains can be excellent for quick treats to eat on the go. Make the modification from refined products such as white bread to the healthier whole grain alternatives.

A large variety of easy health snacks is easily obtainable. When you make the determination to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to quick & easy mexican style pickled jalapeños recipe. To cook quick & easy mexican style pickled jalapeños you only need 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Quick & Easy Mexican Style Pickled Jalapeños:

1. Get 1/3 pound jalapeño peppers (about 5 or 6 large) sliced into 1/8-inch thick pieces
2. Get 1 medium carrot, peeled and sliced in the diagonal into 1/8-inch thick pieces
3. You need 1/2 a medium onion, sliced into 1/4-inch thick slices, vertically
4. Use 1-2 garlic cloves, peeled and cut into 2 or 3 slices
5. You need optional habanero or scotch bonnet pepper cut into 3 or 4 even slices for added heat
6. You need 1 + 1/3 cups distilled white vinegar
7. Take 1 Tablespoon + 1 teaspoon kosher salt
8. Get 1 Tablespoon + 1 teaspoon sugar
9. You need 2 Tablespoons vegetable oil
10. You need 1/2 Tablespoon Mexican oregano
11. Get 1 bay leaf

Instructions to make Quick & Easy Mexican Style Pickled Jalapeños:

1. Prepare a minimum 24 ounce jar or tight-lidded plastic container by washing with soap, rinsing with hot water, and drying thoroughly.
2. Pack your vegetables into the jar or container, placing the peppers, onions, carrots, and garlic in alternating layers.
3. Make the brine in a medium bowl by mixing the vinegar, salt, and sugar, and stirring or whisking until the salt and sugar are completely dissolved.
4. Pour the brine over the vegetables.
5. Bloom the oregano and bay leaf by heating the oil to medium hot and then stirring in the herbs - just a quick stir or two should do it. The oil should be hot enough for the herbs to gently sizzle when they go in, but you don't want the oil to smoke.
6. Pour the herbed oil into the pickle. If you're using a jar, screw the lid on tight and give it a few gentle shakes to distribute the oil throughout. If a snap-on lidded container, give the vegetables a few gentle presses with a spoon to distribute the oil. Either way, the oil will float back up to the top, but its flavor will be imparted to the brine.
7. Refrigerate the pickles. They'll be ready to eat in 45 minutes, and they'll keep at least a month refrigerated, if they last that long. ;)

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