Pickled Jalapenos
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 servings
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Calories
53 kcal
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Course
Condiments
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Cuisine
Mexican
Pickled Jalapenos
Description
This recipe starts by gently sautéing peeled and sliced carrots to retain some firmness, followed by adding sliced onions, lightly crushed garlic cloves, and jalapenos. Dried Mexican oregano, ground allspice, and thyme are stirred in while cooking until the skins of jalapenos soften and start to peel, releasing flavor. A mixture of white vinegar, water, brown sugar, kosher salt, and black peppercorns is then added and brought to a boil before simmering for about 8 to 10 minutes.
The cooking liquid acts as a pickling brine, infusing heat, acidity, sweetness, and savory notes. Once cooked, the vegetables are packed into sterilized jars and covered with the hot pickling liquid, cooling at room temperature before refrigeration. These pickled jalapenos develop flavor further during storage and keep for up to two months in the fridge.
They are ideal as toppings for tacos, sandwiches, and salads, or as a spicy addition to many dishes. Their softened texture contrasts with tangy sharpness, making them versatile.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 carrot peeled and sliced (1/4 inch thick
- 1 onion sliced, medium
- 4 garlic peeled and lightly crushed, cloves
- 8 -10 jalapeños sliced, stems discarded
- 3/4 teaspoon oregano dried Mexican
- 1/4 teaspoon ground allspice
- 1/2 teaspoon thyme dried
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons brown sugar
- 2 tablespoons kosher salt
- 1 teaspoon black peppercorns
Instructions
- In a medium size pot or Dutch oven, heat up the oil over medium-high heat. Add the carrots and saute for about 2 to 3 minutes, stirring frequently.
- Add the sliced onions, garlic, jalapenos, oregano, allspice and thyme and cook stirring frequently for about 4 - 5 minutes or until the jalapeno skins start to peel off.
- Stir in the rest of the ingredients and bring to a boil. Lower the heat and simmer for about 8 to 10 minutes or until the jalapenos are slightly soft and dull in color.
- Remove from the heat and divide the vegetables into mason jars or similar heatproof airtight containers. Cover the vegetables with the cooking liquid and allow to cool at room temperature. Store in the refrigerator for up to 2 months..
Notes
- If Mexican oregano isn't available, substitute with any dried oregano to maintain herbal flavor.
- Start by cooking carrots first, as they require longer to soften but should remain slightly crisp rather than mushy.
- Avoid overcooking the vegetables during sautéing to preserve texture and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Calories | 53kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 1759mg | 73% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 2700IU | 54% |
| Vitamin C | 19mg | 21% |
| Calcium | 22mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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