Small Batch Pickled Jalapenos

9 ingredients
6 steps

Ingredients

  • 12 -15 large fresh jalapenos
  • 1 cup water
  • 1 cup white vinegar
  • 3 tablespoons sugar
  • 1 tablespoon kosher salt
  • 5 garlic cloves, coarsely chopped
  • 1/4 cup slivered onion
  • 1/4 cup chopped baby carrots
  • 1 tablespoon olive oil

Directions

  1. 1
    Remove stems from jalapenos and slice.
  2. 2
    Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.
  3. 3
    Pack into a clean, hot canning jar.
  4. 4
    Bring vinegar, water, sugar, and salt to a boil.
  5. 5
    Pour brine over jalapenos, making sure it covers.
  6. 6
    Refrigerate several weeks before using.

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