Pickled Jalapenos – jalapeno, jalapeno, who’s got a carrot!?

The Spousal Unit likes pickled jalapenos with his eggs, so every other Sunday I make a batch while I am meal prepping.

This is the easiest way to make them and they last in the fridge for a couple of weeks. They are NOT canned jalapenos. I repeat – this is NOT a canning recipe. Put these bad boys in the jar and then eat them within a week or two. We don’t condone botulism here people!


  • 10 jalapenos, thinly sliced
  • 1-2 large carrots (this is your choice, it depends on how you like your carrot to jalapeno ratio)
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 1 tablespoon oregano
  • 1 tablespoon red pepper flakes
  • 1 tablespoon minced garlic
  • 1 cup water
  • 1 cup white vinegar
  • 1 teaspoon cumin
  • 1 tablespoon mustard seeds
  • 1/2 large white onion

Mix it up..

  1. Combine all ingredients except jalapenos, onion, and carrots in a pan. Bring mixture to a boil.
  2. Slice jalapenos, onion, and carrots to desired size and add them to mixture, then remove the pan from heat.
  3. Allow jalapenos, onion, and carrots to rest in the mixture for 8-10 minutes. The jalapenos should turn an olive green color when they are ready.
  4. Use tongs to move veggies into a jar then pour in brining liquid so that it fills the jar to the top.

I hope you enjoy the jalapenos! Let me know what you think down below in the comments!

❤ La Lady Valdez

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