Ingredients for Pickled Jalapenos
- Fresh Jalapeno Peppers
- Extra Virgin Olive Oil
- White Onions
- Carrots
- 4 cloves garlic, minced
- Ground Oregano
- Fresh Bay Leaves
- 2 tablespoons kosher salt
- Distilled White Vinegar
- Distilled Water
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How to Make Pickled Jalapenos
- Wash and sterilize your jars and lids thoroughly. You can do this by boiling them in water for 10 minutes.
- In a large saucepan, combine the vinegar, water, salt, sugar, and garlic. Bring to a rolling boil over high heat, stirring until the salt and sugar are completely dissolved.
- While the vinegar mixture is boiling, carefully slice the jalapeños to your desired thickness. Remove the stems if desired.
- Pack the sliced jalapeños tightly into the sterilized jars, leaving about ½ inch of headspace at the top.
- Carefully pour the hot vinegar mixture over the jalapeños, leaving ½ inch of headspace. Remove any air bubbles by gently tapping the jars.
- Wipe the rims of the jars clean with a damp cloth. Secure the lids and rings.
- Let the jars cool completely at room temperature. You should hear a popping sound as the jars seal. Check to ensure the lids have sealed (they should not flex when pressed).
- Store the pickled jalapeños in a cool, dark place for at least 2 weeks to allow the flavors to fully develop. Enjoy!
- Refrigerate after opening.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
130g
Fat
33g
Carbs
18g
