As an Amazon Associate, I earn from qualifying purchases.
How to make homemade Pickled Jalapeno Peppers from scratch!
This recipe was given to me by a Texan friend and it has carrots in the jalapeno something I hadn’t thought of. His mum’s recipe and they are the best ones. Carrots taste great pickled and go well with the jalapeno.
Ingredients:
- 10 large jalapeno sliced into rings.
- 1/2 to 1 carrot sliced into rings.
- 3/4 cup of water.
- 3/4 cup of distilled white vinegar.
- 3 tbsp white sugar.
- 1 tbsp salt.
- 1 clove garlic crushed.
- 1/2 tsp oregano.
Method:
- Combine water, vinegar, sugar, salt, garlic, and oregano in a saucepan over high heat.
- Bring to the boil.
- Add carrots bring back to boil and lower heat slightly, cook for 5 minutes.
- Stir in jalapeno and remove the pan from heat.
- Allow cooling for about 10 minutes.
- Pack carrots and jalapeno in sterilized jars using tongs.
- Cover with vinegar mix or put in a sterilized storage container and keep in the refrigerator.
Prepared, tried and tested by Carol Taylor
These look great! What sort of affect does pickling have on the jalapenos? Does it alter the flavor or the heat at all? Thanks!
Billy – thanks for your question – I will check with Carol and report back once I hear from her.
Hi Billy..not that I am aware they stay crisp and I don’t use any crisping agents just as the recipe says. As you know jalapenos vary in heat and sometimes even in one jar you get variation but I dont pickling lessens the heat.I guess the only way to truly really judge that would be to do a before and after tasting. Which I haven’ t done….I am making some today so I might do that and then I can give a more definite answer . Hope that helps Billy ☺
Thanks so much for your response and update Carol ♥
Not a problem Esme 🙂
Nice Recipe.. have never tried pickling jalapenos before.. have got my hands on a bunch of some spicy jalapenos… would surely try the recipe 🙂
Awesome, that’s good news. Please let us know once you tested it what you think of it. Thanks and enjoy