EASY HOMEMADE PICKLED JALAPEÑOS

jalapeño pickles, pickled jalapeños with onion and carrots

EASY HOMEMADE PICKLED JALAPEÑOS

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Author: Hello Ani

The best recipe for easy homemade pickled jalapeños! They are spicy, crunchy, and slightly adicting. Put them on Sandwiches, burgers, pizza, tacos, or nachos!

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Ingredients

Veggies:

12 cups fresh jalapeños (I used about 32)
4 large carrots
6-8 celery stalks
1-2 white onions - peeled and quartered (optional)

Pickling Sauce:

8 cups white distilled vinegar - or a little more to cover
2 cups water - or a little more to cover
3 tablespoon whole black peppercorns
2 tablespoon whole allspice
3 tablespoon dried oregano
12 sprigs thyme
2 heads garlic - peeled
12 bay leaves
2 tablespoon salt
1 ½ cup olive oil

Instructions

1. Sterilize 4 - quart glass jars.
2. Wash vegetables, peel the garlic, onion (if using), and carrots. Then cut veggies in ½ inch slices.
3. Layer the jalapeños, carrots, celery, and garlic cloves in the hot jars until all are used. Add about 3 bay leaves, and 3 sprigs of fresh thyme into each jar.
4. In a sauce pan bring the vinegar and water to a boil, then remove from the heat and whisk in oil. Next add spices.
5. Pour this mixture over the chilies and other ingredients.
6. Put the lids on while they are still hot. Screw them on really tight and turn them upside down. This will force the air out of them and create a vacuum seal. Allow vegetables to marinate for a minimum of 5 days at room temperature. Then refrigerate. They last refrigerated up to 1 year in an airtight sterilized mason jar.

Nutrition

COURSE: Condiments

CUISINE: American, Mexican

KEYWORD: Pickled Jalapenos, Pickled Onios, Carrots and Jalapenos

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