Steps to Make Pickled Jalapeno Peppers Nutrition Facts

Easy Pickled Jalapenos

More facts about jalapeno pepper.

Recipe Summary 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 | Pickled Jalapeno Peppers Nutrition Facts

2 carrots, cut into 1/4-inch rounds

2 cups water

1 small white onion, thinly sliced

1 ½ cups cider vinegar

2 teaspoons coarse salt

1 teaspoon white sugar

¼ teaspoon whole black peppercorns

2 bay leaves

8 jalapeno peppers, cut into 1/4-inch slices

Directions

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.

Info | Pickled Jalapeno Peppers Nutrition Facts

prep: 15 mins cook: 7 mins additional: 2 hrs total: 2 hrs 22 mins Servings: 8 Yield: 2 cups

TAG : Easy Pickled Jalapenos

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,