Old Fashioned Pickled Jalapeños that are so much better than anything you find on a shelf. I absolutely love a side pickled item with my food and have wanted to make something like this for sometime. My mother would sometimes pickle a few and leave them in a small serving bowl in the refrigerator and I have always hankered to keep my own ready to go. There are no in store products I have bumped into that are as good and fresh as this version I am offering today. Spicy and crunchy, these Pickled Jalapeños are as fun to eat as they are to make. The spicy carrots are pretty good too. Don’t hesitate to give this a try as it is pretty dang good. Also my version in this video had some family spicy peppers. Feel free to test your peppers to gauge for yourself the heat index. Leave the seeds in if you like the extra heat.
Watch the video and follow the instructions below to have these spicy crunchy delights ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
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Clean and slice the jalapeños. (Recommend wearing gloves while slicing the peppers)
In a pan: add sugar, water, white vinegar, dried oregano, salt, minced garlic & whisk. Bring up to a simmer (medium-high). Simmer for 2-3 minutes or until the sugar has dissolved.
Add the sliced jalapeños & chopped carrots. Submerge the jalapeños in the liquid. Cook for 3 minutes.
Remove from the heat source. Let the pickling jalapeños sit in the pan (about 1 hour) or until they are completely cool. Make sure to stir the jalapeños after ~30 minutes.
Transfer the jalapeños & carrots to the jar by placing a small strainer on top of the jar (watch the video for reference). Pour the liquid into the jar. Cover with a lid. If you prefer or are willing to try for more heat or spice; there’s no need to strain the liquid or remove the seeds.
Let it sit in room temperature for at least 2 days before eating.
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Pickled Jalapeño
Ingredients
- 10 jalapeño
- 1 carrot peeled & chopped
- 1 garlic clove minced
- ¾ cup water
- ¾ cup white vinegar
- 3 tbsp granulated sugar
- 1 tbsp salt
- 1 tsp dried oregano
Instructions
- Clean and slice the jalapeños. (Recommend wearing gloves while slicing the peppers)
- In a pan: add sugar, water, white vinegar, dried oregano, salt, minced garlic & whisk. Bring up to a simmer (medium-high). Simmer for 2-3 minutes or until the sugar has dissolved.
- Add the sliced jalapeños & chopped carrots. Submerge the jalapeños in the liquid. Cook for 3 minutes and remove from the heat source. Let the pickling jalapeños sit in the pan (about 1 hour) or until they are completely cool. Make sure to stir the jalapeños after ~30 minutes.
- Transfer the jalapeños & carrots to the jar by placing a small strainer on top of the jar (watch the video for reference). Pour the liquid into the jar. Cover with a lid. If you prefer or are willing to try for more heat or spice; there's no need to strain the liquid or remove the seeds.
- Let it sit in room temperature for at least 2 days before eating.
Refrigerate up to 2 months.
Video
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