The Best Recipes for Easy Pickled Jalapenos

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Easy Pickled Jalapenos

"A versatile topping to go with just about any Mexican dish. They are so good, I find myself eating them straight out of the jar sometimes! The jalapenos can be refrigerated for up to three weeks."

Ingredients :

2 carrots, cut into 1/4-inch rounds
2 cups water
1 small white onion, thinly sliced
1 1/2 cups cider vinegar
2 teaspoons coarse salt
1 teaspoon white sugar
1/4 teaspoon whole black peppercorns
2 bay leaves
8 jalapeno peppers, cut into 1/4-inch slices

Instructions :

Prep : 15M	Cook : 8M	Ready in : 2H22M

Combine carrots, water, onion, cider vinegar, salt, sugar, peppercorns, and bay leaves in a saucepan; bring to a boil. Reduce heat; simmer until sugar and salt dissolve, about 2 minutes. Pour over jalapenos and cover with a plate to keep vegetables submerged. Cool for about 1 hour.
Place jalapenos in a large bowl. Pour carrot mixture over jalapenos and cover with a plate to keep vegetables submerged. Let sit until for flavors to blend, about 1 hour. Discard bay leaves. pour the mixture in a glass jar and cover; refrigerate.