Ingredients
Scale
- 12–16 medium-large fresh jalapenos
- 3 ½ cups cider vinegar
- 1 ¾ cups water
- ½ cup granulated sugar
- 1 ½ teaspoons kosher salt
- 2 teaspoons pickling spice
- ¾ cup yellow onion (coarsely chopped)
- ¾ cup carrot (coarsely chopped)
- 4 cloves garlic (whole)
Instructions
- Rinse jalapenos under cold water to clean.
- In a stainless steel pot, combine cider vinegar, water, sugar, salt, pickling spice, jalapenos, onion, carrot, and garlic.
- Cover the pot and bring the mixture to a simmer over high heat.
- Once boiling, reduce heat to low and simmer for seven minutes.
- Remove from heat and transfer garlic into sterilized jars first; then add onions and carrots evenly among jars.
- Carefully divide the jalapenos between jars and pour hot pickling liquid into each jar using a measuring cup.
- Seal jars tightly with lids or plastic wrap and refrigerate for at least one week before enjoying.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 oz (28g)
- Calories: 12
- Sugar: 2g
- Sodium: 175mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 0mg