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Pickled Jalapeños

These spicy pickled jalapeños are quick to make and add a zesty kick to your meals while being healthy and versatile.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Condiment, Snack
Cuisine: Mexican
Calories: 15
Ingredients Method Notes

Ingredients
  

For the pickling mixture
  • 2 Tbsp vegetable oil
  • 6 pieces jalapeño peppers or serrano peppers Sliced
  • 1 large carrot, sliced thin
  • 1/4 large white onion Sliced
  • 1 clove garlic Peeled
  • 1 cup white or apple vinegar
  • 1/2 cup water
  • 2 pieces bay leaves
  • 3/4 tsp oregano
  • 1/2 tsp sugar Can be substituted with a natural sweetener
  • 5 whole peppercorns
  • 3/4 tsp kosher salt

Method
 

Cooking
  1. Heat the vegetable oil in a medium pan over medium heat.
  2. Add the sliced carrots, onion, and peeled garlic to the pan. Cook, stirring occasionally, for about 2 minutes until the onions become translucent.
  3. Add the sliced jalapeños to the pan and cook for 5 minutes, ensuring they do not brown.
  4. Mix in the remaining ingredients: vinegar, water, bay leaves, oregano, sugar, peppercorns, and kosher salt. Stir well to combine.
  5. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes.
  6. Remove the pan from the heat and allow the mixture to cool to room temperature.
  7. Once cooled, transfer the pickled jalapeños to an airtight glass container. Refrigerate until chilled, at least 1 hour, before serving.

Notes

Store pickled jalapeños in the refrigerator for up to one month. Freezing is not recommended due to texture changes.