Homemade Pickled Jalapenos

Going to a party and not sure what to bring as a gift for the host? Try your hand at pickling jalapenos! Super easy to make and sure to be appreciated. Pickled jalapenos can elevate any meal. The possibilities are endless!

https://www.mexicoinmykitchen.com/homemade-pickled-jalapenos/#recipe

2 lbs Jalapeno PeppersSliced or cut into rings

2 cups Carrotspeeled and sliced

1 Large white onionCut into large slices

12 Garlic ClovesPeeled

2 cups White Vinegar

2 cups Water

2 tbsp Olive Oil

4 Bay Leaves

4 Sprigs of Fresh Thyme

1 ½ tsp Dry Majoram

1 tsp Black PeppercornsCrushed

1 tsp Allspice BerriesCrushed

1 tbsp Sugar

Salt to Taste

Wash and sterilize glass canning jars, dry completely, and have them ready.

Heat the olive oil in a non-aluminium pot over medium-high heat.

Add the sliced carrots and stir, cook for about 4-5 minutes. Do not over-cook the vegetables, they have to have some crunchiness at the end.

After that time, add the jalapenos, garlic, and onion. Cook, stirring frequently for another 4-5 minutes.

Add the rest of the ingredients, and bring to a boil, then reduce heat and gently simmer for 5 minutes. After that time, remove from heat, and allow to cool just for a few minutes.

Divide the pickled jalapenos evenly between the jars. Let stand until cool. Close the lids tightly and refrigerate them.

These pickled jalapenos can be kept in the fridge for up to a month.

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Homemade Pickled Jalapenos