Pickled Jalapeños

These pickled jalapeños are so versatile and flavourful! Use them for nachos, sandwiches or any other snacks.


  • 2 lbs. of jalapeños
  • 2 – 3 small carrots, chopped in slices
  • 1 small onion, chopped
  • 1/4 cup of cauliflower, chopped (optional)
  • 1 cup of white vinegar
  • 1 cup of apple vinegar
  • 1 and 1/2 cups of water or enough to cover all vegetables
  • 2 tbsp. sugar (to reduce acidity from the vinegar)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 2 tbsp. of olive oil
  • 3 – 6 bay leaves
  • ½ teaspoon of oregano
  • 4 branches or ¼ tablespoon of thyme
  • 2 – 3 cloves


WARNING! Cut the jalapeños in slices and leave seeds and veins if you like them very hot, but If you prefer a mild flavour, cut the jalapeños in half and remove all seeds and veins, then coarsely chop.

In a sauce pan fry the vegetables for about 5 minutes. Add all dry ingredients, vinegar and water then bring mix to boil.

Turn off the heat once the jalapeños change colour. If you like a crunchy texture avoid overcooking vegetables.

Once cold, save in airtight containers, preferable sterilized mason jars. Keep in refrigerated, will last for approximately one month.

Author: Aída Guerra

Foodie, Mexican-Canadian with a passion to share my favourite recipies.

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