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Easy Pickled Jalapenos Recipe

Recipe by: Taliesin

"A versatile topping to go with just about any Mexican dish. They are so good, I find myself eating them straight out of the jar sometimes! The jalapenos can be refrigerated for up to three weeks."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook7 m
  • Ready In2 h 22 m
  • 1Combine carrots, water, onion, cider vinegar, salt, sugar, peppercorns, and bay leaves in a saucepan; bring to a boil. Reduce heat; simmer until sugar and salt dissolve, about 2 minutes. Pour over jalapenos and cover with a plate to keep vegetables submerged. Cool for about 1 hour.
  • 2Place jalapenos in a large bowl. Pour carrot mixture over jalapenos and cover with a plate to keep vegetables submerged. Let sit until for flavors to blend, about 1 hour. Discard bay leaves. pour the mixture in a glass jar and cover; refrigerate.
Ingredients
  • 8 servings
  • 26 cals
  • 2 carrots, cut into 1/4-inch rounds
  • 2 cups water
  • 1 small white onion, thinly sliced
  • 1 1/2 cups cider vinegar
  • 2 teaspoons coarse salt
  • 1 teaspoon white sugar
  • 1/4 teaspoon whole black peppercorns
  • 2 bay leaves
  • 8 jalapeno peppers, cut into 1/4-inch slices
Nutrition

Amount per serving ( 5 total)

  • Calories:
    26
    1%
  • Fat:
    0.1
    < 1%
  • Carbs:
    4.1
    1%
  • Protein:
    0.4
    < 1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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