Pickled Jalapeños
These easy pickled jalapeños are tangy, slightly sweet, and perfectly spicy. Homemade Mexican-style and ready in just 35 minutes!
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 8 large jalapeño peppers, stemmed and sliced into rounds
- 2 large carrots, sliced into rounds
- 1 white onion, sliced
- 4 cloves garlic, smashed and peeled
- 1 ½ cups distilled white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- ½ teaspoon whole black peppercorns
- ¼ teaspoon dried oregano
- 2 bay leaves
Instructions
- Heat the olive oil in a large sauté pan or Dutch oven over medium-high heat. Add the jalapeños, carrots, onion, and garlic and cook for 10 minutes, stirring occasionally.
- Add the remaining ingredients to the pan, mix together, and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
- Remove the pan from the heat and transfer the vegetables to a container or jar. Pour the cooking liquid on top of the vegetables to cover them completely, and let them sit on the counter to cool to room temperature.
- Once cooled, store in the refrigerator for up to 1 month.
Notes
- Use fresh produce. Fresh jalapeños, carrots, and onions make all the difference in flavor and texture.
- Glass jars are best. Avoid plastic containers, as the acidity of the vinegar can react with plastic. I really like these glass mason jars.
- Don't have whole black peppercorns? You can omit them, and the flavor won’t be drastically affected.
- Increase the shelf life. This recipe uses a quick pickling method that will keep your jalapeños fresh in the fridge for up to 1 month. To increase shelf life, use proper canning techniques so they can last you year-round.
- Adjust the spice level. You can adjust the spice level of your pickled jalapeños by removing or leaving in the ribs and seeds. For a mild spice, remove them, and for an extra spicy kick, leave them in.
Nutrition
Serving: 1serving | Calories: 49kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 1758mg | Potassium: 116mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2703IU | Vitamin C: 19mg | Calcium: 20mg | Iron: 0.2mg