Easy Pickled Jalapenos


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.

Prep Time:
15 mins
Cook Time:
7 mins
Additional Time:
2 hrs
Total Time:
2 hrs 22 mins
2 cups


  • 2 carrots, cut into 1/4-inch rounds

  • 2 cups water

  • 1 small white onion, thinly sliced

  • 1 ½ cups cider vinegar

  • 2 teaspoons coarse salt

  • 1 teaspoon white sugar

  • ¼ teaspoon whole black peppercorns

  • 2 bay leaves

  • 8 jalapeno peppers, cut into 1/4-inch slices


  1. 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.

  2. 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 (per serving)

26 Calories
0g Fat
4g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 26
% Daily Value *
Total Fat 0g 0%
Sodium 495mg 22%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 0g
Vitamin C 8mg 39%
Calcium 14mg 1%
Iron 0mg 2%
Potassium 126mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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