Pickled Jalapenos, Carrots, and Onions


This year we planted a jalapeño plant and it is loving life right now. With all these jalapeños coming in I decided to try my hand at pickling jalapeños in small jars. I love pickled jalapeños on burgers, hotdogs, and tacos. If you’re in Texas you know that they’re a must have side with BBQ.

You can make an easy refrigerator type that will last a few weeks or you can go through the process of canning so they last about a year. This was my first attempt at canning and it was easier than I thought!

I’ve done a few variations of this with white vinegar, apple cider vinegar, rice vinegar, and different combinations of spices. The recipe below is the one I’m in love with so far. The next set of jalapeños that come I’ll make into candied jalapeños, which I think are even more delicious on burgers and hot dogs than pickled ones.

Pickled Jalapeños, Carrots, and Red Onions

Inspired by: David Lebovitz


  • 3 8oz canning jars with lids
  • 1/2 pound jalapeño peppers, sliced into rounds 1/4 inch thick
  • 1 medium carrot, sliced 1/4 inch thick
  • 1/2 red onion, sliced 1/4 inch thick
  • 1 cup unseasoned rice vinegar
  • 1 cup water
  • 3 garlic cloves, peeled and crushed
  • 2 Tbsp. kosher salt
  • 1 Tbsp. sugar
  • 1/2 tsp. oregano
  • 1 Tbsp. black peppercorns
  • 3 small bay leaves


  • Bring a large stock pot of water to boil, for canning.
  • In a saucepan heat the vinegar, water, garlic, salt, sugar, oregano, peppercorns, and bay leaves until salt and sugar are dissolved and mixture is simmering.
  • Add the sliced jalapeños, carrots, and onions. Continue simmering for 1 minute. Cover, remove from heat, and let stand ~15 minutes.
  • While waiting wash canning jars in hot water and let dry.
  • Ladle the jalapeño mixture into the jars evenly. Fill with liquid until just covered and leaving a small airspace. Use a chopstick or small spatula to pack jalapeño mixture down and release any air bubbles. Wipe the rims of the jars. Place lids on top and tighten until finger tight.
  • Using a canning basket or utensil (I use tongs), place jars in stock pot of boiling water and make sure cans are fully submerged with ~1-2 inches of water on top. Cover and let boil for ~20 minutes.
  • Remove jars from boiling water and let sit until completely cool. Canned pickles should last in the pantry about one year. As jars cool you should hear a pop as the lids seal. The lid should be vacuumed in and should not pop up and down when pressed.

    Recipe Tips:
  • Visit these sites to learn more about the canning procedure: National Center for Home Food Preservation and the Complete Guide to Home Canning
  • Make sure your canning jars are very clean using hot water
  • If your can doesn’t seal, try placing it back in the water bath for ~10 minutes. You may or may not hear an audible pop as it seals
  • Wear gloves when cutting jalapeños