Got an abundance of jalapeño peppers this year? Here’s an excellent way to preserve them for later use!
Pickled Jalapeños w / Onion & Carrots
- 1 lb jalapeño peppers
- 1/3 cup olive oil
- 2-3 medium white or yellow onions, thickly sliced
- 2-3 medium carrots, peeled and thickly sliced
- Florets from half a small cauliflower (optional)
- 1 head garlic, cloves separated but not peeled
- 4 cups apple cider vinegar
- 3 cups water
- 2 Tbsp Kosher salt or sea salt
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 4 sprigs of fresh marjoram or 1/4 teaspoon dried
- 4 sprigs of fresh thyme or 1/4 teaspoon dried
- 1 Tbsp sugar
Note: It is advisable to use latex gloves while handling jalapeño peppers.
Wash the peppers, leaving the stems intact. Cut a cross in the tip end of each pepper so that the vinegar will be able to penetrate it.
Heat oil in a large, deep skillet. Add the pepper, onions, carrots, cauliflower if using, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
Transfer to a stock pot, add vinegar, salt, herbs, sugar and 3 cups of water and bring to a boil. Lower the heat and simmer for 10 minutes. Make sure the peppers are entirely cooked through before canning. You will know they are done when no longer vibrant green, but a dull, olive green.
Pack 4 to 5 pint-sized sterilized jars with the mixture. Top with the vinegar and seal. Process in a hot water bath for 10 minutes.
Once opened, can keep for one to two months in the refrigerator.