Go Back

Pickled Jalapenos

Prep Time 15 mins


  • 6 Large jalapenos
  • 4 Garlic cloves
  • 1/2 cup Pre-sliced carrots
  • 1 1/2 cup White vinegar
  • 1 1/2 cup Water
  • 1 tbsp Salt
  • 1 tbsp Sugar
  • 1 tbsp Mexican Oregano


  • Slice jalapenos using a mandolin for even slices.
  • Fill a mason jar to the top with the jalapenos, carrots and garlic cloves.
  • Ina saucepan, add equal parts white vinegar and water, salt, sugar, whole peppercorns and Mexican oregano¬†and bring to a boil.
  • Pour the hot mixture into the jar filled with the peppers and close the lid shut.
  • Set in the fridge for an hour or until the pickled jalapenos cool down.