Small Batch Pickled Jalapenos

"This makes one quart. Great for when you want to put together some jalapenos out of season. I don't use a water bath on this, since it's just one jar, but you could if you wished."
 
Download
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:
15mins
Ingredients:
9
Yields:
1 quart
Advertisement

ingredients

Advertisement

directions

  • Remove stems from jalapenos and slice.
  • Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.
  • Pack into a clean, hot canning jar.
  • Bring vinegar, water, sugar, and salt to a boil.
  • Pour brine over jalapenos, making sure it covers.
  • Refrigerate several weeks before using.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Made this a couple of years ago and for got to review. Shame! Making again today, doing 3 qts. These are just wonderful. They don't taste sweet,(i believe it helps mellow the vinegar and helps blend flavors). the carrots absorb part of the heat in to them and they are super hot! Great for beans/sandwiches, anything ya want spicy yummy hot. This time i'm going to use carrot chips; cheating using bagged from store. Rest is home grown goodness. Did not change recipe at all. They kept well all winter/spring. Thank you for sharing your recipe. It's a keeper!
     
  2. I made this recipe but omitted the carrots. It looks beautiful in the jar and they taste amazing. Very simple but full of flavor. Thank you for sharing this quick, easy recipe!
     
  3. Does this taste sweet at all?
     
Advertisement

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes