Nick’s Pickled Jalapenos with Carrots and Pearl Onions

Nicks Pickled Jalapenos WMIngredients:

6 extra-large (or 10 large) jalapeno peppers, sliced
2 medium carrots, peeled and sliced
12 frozen pearl onions, thawed
6 cloves garlic, peeled but left whole
3 T sugar
1 cup white distilled vinegar
1 cup water
1 T kosher salt
1/2 t oregano
1 sanitized 24 oz jar with screw top lid (or use one 24 oz sanitized canning jar)


Sanitize the jar by running it through the dishwasher on the hottest settings use the heated drying cycle. Place the lid in a small pot and cover with boiling water while the jar is being cleaned. Use tongs to remove them from the hot water – and be careful, ok?

You are just making one jar of refrigerator pickled jalapenos with this, not canning for long term storage.

If you are making more than one jar, do not use this sanitizing method. Use traditional canning methods as described on your canning machine or the label on the jars.

Prep the veggies.

Bring the sugar, vinegar, water, salt, and oregano to a low boil.

Add the veggies, reduce the heat, and simmer about 5 minutes.

Allow the jalapenos to cool naturally.

Then, spoon the veggies to the sanitized jar.

Use a funnel and pour in the liquid to just short of the top of the jar, scooping as you go to get as much of the oregano as possible into the jar.

Seal and place in the refrigerator for up to two weeks.

Excellent on any sandwich, with brisket, or any Tex-Mex meal.

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