Pickled Jalapeños with Onion and Carrots

Got an abundance of jalapeño peppers this year? Here’s an excellent way to preserve them for later use!


Pickled Jalapeños w / Onion & Carrots

  • Servings: 6 to 7 pints
  • Difficulty: easy
  • Print


  • 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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Steve D.

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