Small Batch Pickled Jalapenos
photo by PalatablePastime
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
1 quart
ingredients
- 12 -15 large fresh jalapenos
- 1 cup water
- 1 cup white vinegar
- 3 tablespoons sugar
- 1 tablespoon kosher salt
- 5 garlic cloves, coarsely chopped
- 1⁄4 cup slivered onion
- 1⁄4 cup chopped baby carrots
- 1 tablespoon olive oil
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.
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Reviews
-
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!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
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.
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