PIckled Jalapenos
A delicious homemade replacement for the canned pickled jalapenos for nachos. Easy to make, super tasty, and a great way to enjoy a bumper crop of jalapenos.
Equipment
- 2 16 oz canning jars
- Canning weights optional
- saucepan
Ingredients
- 1 Tbsp avocado oil
- 1 onion red or white, sliced
- 4 garlic cloves peeled
- 4 whole black peppercorns
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 6 jalapenos sliced
- 3 carrots sliced
- 1 Tbsp salt canning or kosher
- ½ cup white vinegar
- ½ cup water
Instructions
- Clean and prepare canning jars.
- In a large pan, heat the oil. Add onion, garlic, peppercorns, thyme, oregano, and bay leaves. Stir for 1-2 minutes.
- Add jalapenos and carrots, cook for 2-4 more minutes.
- Add salt, water, and vinegar, then simmer for 2-4 minutes.
- Ladle the veggies into the jars, and top off with brine. Leave approximately ½ inch of headspace, and use canning weights if necessary to keep the veggies submerged in the brine. Cover with the lids.
- Allow to cool and refrigerate 8-24 hours before serving. The pickled veggies will keep for 2-4 weeks in the fridge.
Notes
- The heat of your pickled jalapenos depends completely on the heat of the raw jalapenos.
- I highly recommend saving this recipe for a day when you can keep the windows open while cooking. The vinegar and jalapenos can be a bit intense when heated.