Home Made Pickled Jalapeños Peppers

Homemade Pickled Jalapeños

Fresh pickled jalapeños are best!


8 oz fresh jalapeños (250gr)

1 large carrot, peeled

1 onion, peeled and sliced

2 cloves garlic, crushed

1 stick whole cinnamon

1/2 tsp whole black pepper (1gr)

3-4 sprigs fresh thyme

1 cup water

1 cup white or apple cider vinegar

2 tsp. canning salt (8gr)

1/4 tsp. sugar (1gr)


Slice the jalapeños into strips or rounds, along with the carrots and onions. Add the garlic, cinnamon, black pepper and thyme.

Meanwhile, in a small saucepan, add the water, vinegar, sugar and salt. Bring to a boil, and then pour the vinegar over the bowl of vegetables. Allow the vegetables to steep in the vinegar for a couple of hours, and then store in the refrigerator. The jalapeños will be ready for use after 24 hours.