Quick Pickled Jalapeños

by Nate

This quick pickled jalapenos recipe makes the best crunchy, spicy pickled jalapeños and carrots in only 15 minutes. These are a great way to use up some jalapeños, and you’ll never want to buy them in a store again!

This recipe works well if you want to control the spice to your preference as well.  This would be considered a medium spice to me, but if you want it more mild you can add another tablespoon of sugar and it will be milder.

Here is jar that is similar to mine that will work really well for this recipe: Wide Mouth Jar

Quick Pickled Jalapeno Peppers & Carrots

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic smashed
- 1 tablespoons sugar
- 1 tablespoon salt
- 1 bay leaf
- 1 teaspoon Mexican oregano
- 1 teaspoon whole peppercorns
- 7-8 jalapeño peppers sliced
- 2 carrots peeled and sliced


- Combine the vinegar, water, sugar, salt, bay leaf and Mexican oregano in a medium pot and bring to a boil. Add carrot slices first and let them boil for about 3 - 4 minutes until starting to soften.
- Then add in the jalapeño slices and garlic and stir. And then boil for another 2-3 minutes.
- When they reach your desired crunchiness remove the carrots and jalapeños with a slotted spoon and transfer them to your jar. Then cover with the pickling liquid to fill the jar and then seal.
- Store in the fridge for up to two months.


If you would like to be milder you can add another tablespoon of sugar to take down the spice.

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Let me know how it turned out!

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