pickled jalapenos with onion and carrots

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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