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Pickled Jalapenos Chiles en Vinagre surrounded by jar and cilantro.
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5 from 10 votes

Pickled Jalapeños

Pickled Jalapeños made from scratch. Spicy, tangy, and slightly sweet. They deliver FLAVOR to any dish. Makes a great topping to all your favorite Mexican foods.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Cuisine: Mexican
Servings: 2 large containers
Calories: 358kcal

Ingredients

  • 1 lbs fresh Jalapeños sliced
  • 5 carrots sliced
  • 1 whole onion quarted
  • 4 whole garlic cloves peeled
  • 2 tablespoons olive oil
  • 2 cups water
  • 2 cups white distilled vinegar
  • 6 Bay Leaves
  • 1 teaspoon oregano
  • 8 whole peppercorn or 1/2 teaspoon ground pepper
  • 4 whole cloves
  • 1 tablespoon sugar
  • 1 teaspoon salt

Instructions

  • Cut the jalapeños, carrots, onions.
  • In a large stockpot, heat the oil.
  • Add the carrots first.
  • Cook for 3-4 minutes, stirring occasionally.
  • Make sure the carrots don’t burn.
  • Add the jalapeños.
  • Cook for 3-4 minutes, stirring occasionally.
  • Add the onion.
  • Cook for 1 minute, until the onion is translucent.
  • Add the water, white distilled vinegar, bay leaves, oregano, peppercorn, cloves, sugar, salt.
  • Cover and bring to a boil.
  • minutes, or until the carrots are soft.
  • Place in container.
  • Lasts 1-2 months in the fridge.
  • An unopened canned jar will last 3-5 years.

Video

Notes

It's best to store Pickled Jalapenos in the fridge. In the fridge, they last for 6 months.
For spicier jalapenos, omit the sugar. 
Be sure to remove the bay leaves before eating. 

Nutrition

Calories: 358kcal | Carbohydrates: 44g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 1297mg | Potassium: 1155mg | Fiber: 12g | Sugar: 25g | Vitamin A: 27922IU | Vitamin C: 284mg | Calcium: 139mg | Iron: 2mg