Pickled Jalapenos

  • Yield: Makes 2 cups
Pickled Jalapenos

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • 1/2 pound jalapenos (about 8), stems removed, cut into 1/4-inch slices
  • 2 medium carrots, cut into 1/4-inch rounds
  • 1 1/2 cups cider vinegar
  • 2 bay leaves
  • 2 teaspoons coarse salt
  • 1 teaspoon sugar
  • 1/4 teaspoon whole black peppercorns


  1. Place jalapenos in a large heatproof glass bowl. In a medium pot, bring carrots, cider vinegar, 2 cups water, bay leaves, salt, sugar, and peppercorns to a boil over medium-high. Reduce heat and simmer 2 minutes. Pour over jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float.

Cook's Notes

To store, refrigerate in cooking liquid in an airtight container, up to 3 weeks.


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