A versatile topping to go with just about any Mexican dish. They are so good, I find myself eating them straight out of the jar sometimes! The jalapenos can be refrigerated for up to three weeks.

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Recipe Summary

prep:
15 mins
cook:
7 mins
additional:
2 hrs
total:
2 hrs 22 mins
Servings:
8
Yield:
2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine carrots, water, onion, cider vinegar, salt, sugar, peppercorns, and bay leaves in a saucepan; bring to a boil. Reduce heat; simmer until sugar and salt dissolve, about 2 minutes. Pour over jalapenos and cover with a plate to keep vegetables submerged. Cool for about 1 hour.

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  • Place jalapenos in a large bowl. Pour carrot mixture over jalapenos and cover with a plate to keep vegetables submerged. Let sit until for flavors to blend, about 1 hour. Discard bay leaves. pour the mixture in a glass jar and cover; refrigerate.

Nutrition Facts

26 calories; protein 0.4g 1% DV; carbohydrates 4.1g 1% DV; fat 0.1g; cholesterolmg; sodium 495.1mg 20% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/20/2016
This recipe turned out great. I've always loved pickled peppers but as I've gotten older the seeds don't love me. Using this recipe I was able to discard the seeds from the pepper rings and put the majority of them in the bottom of the jar for heat. So now I can eat to my hearts content without any ill after affect. Awesome! Read More
(4)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/19/2016
This recipe turned out great. I've always loved pickled peppers but as I've gotten older the seeds don't love me. Using this recipe I was able to discard the seeds from the pepper rings and put the majority of them in the bottom of the jar for heat. So now I can eat to my hearts content without any ill after affect. Awesome! Read More
(4)
Rating: 4 stars
07/18/2017
Fairly easy recipe to make. I was amused how spicy the carrots and onions got compared to the relative mildness of the Jalapenos. I will adjust the number of the Jalapenos based on the sizes available as they vary. The very ripe red Jalapenos worked as well as the more common green ones. Read More
(2)