2 cups white wine vinegar
2 cups cold water
2 1/2 cups granulated sugar
2 tablespoons hot chili flake or ¼ cup dried chilies
2 tablespoons toasted coriander seeds
2 cloves, whole
1 tablespoons whole black peppercorns
1 bay leaf
1 tablespoon fine sea salt
4 jalapeño peppers
1 small red onion, cut into 1/8 inch thick rings or slices
2 medium sized carrots, peeled and thinly sliced on a mandoline
3 small Kirby cucumbers (or 1 English cucumber), cut into ¼ inch thick slices
2 egg yolks
2 tablespoons cooled pickling liquid (from recipe above)
2 tablespoons chopped pickled onions (from recipe above)
2 canned chipotle chili peppers, plus 2 teaspoons of the canning liquid
1 cup grapeseed oil
2 tablespoons lime juice
For the Pickling Liquid:
Place all ingredients into a small in saucepan or pot and bring to a boil. Lower heat, stir to dissolve sugar, and simmer gently for 10 minutes.
Remove from the heat and cover; steep mixture 45 minutes.
For the Quick Pickles:
Heat half the jalapeños in a pan until they blister and lightly color. Remove seeds from both the raw and cooked jalapenos, slice into thin rings, and place in a large sealable plastic container.
Add the onions, carrots and cucumbers to the plastic container.
The pickling liquid should be warm but not boiling hot. If necessary, warm it slightly before pouring it over the vegetables. Cover and let “pickle” for at least 2 hours. Refrigerate and keep for up to a month.
For the Chipotle Aïoli:
Add everything except the grapeseed oil, lime juice and salt to a small blender or food processor. Blend on low until combined.
Continue blending on a low speed while slowly streaming in the grapeseed oil through the two small holes at the top of the lid of the mini food processor. Increase speed and blend until emulsified and smooth. Season with salt and whisk the lime juice. Season with salt and taste. Keep refrigerated for up to a week.