Living Harvest Gardens
Preserve

Pickled Jalapenos

Quick escabeche-style pickle of jalapeno and banana pepper rings with carrot, onion, and garlic in a warm brine.

  • Serves8
  • Prep15 min
  • Cook10 min
  • LevelEasy
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Ingredients

  • 1/2 pound jalapenos, sliced into rings
  • 1/2 pound banana peppers, sliced into rings
  • 1 medium carrot, thinly sliced
  • 1/2 white onion, sliced
  • 4 garlic cloves
  • 1 1/2 cups white vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar

Method

  1. Warm the vinegar, water, salt, and sugar in a pot over medium heat until dissolved.
  2. Add the carrot, onion, and garlic and simmer for about 3 minutes.
  3. Stir in the jalapeno and banana pepper rings and cook for 2 minutes more.
  4. Take the pot off the heat and let everything cool in the brine.
  5. Pack the vegetables into jars and pour the brine over to cover.
  6. Seal and refrigerate at least a day before eating.

Notes

Pickling rounds off the jalapeno’s raw grassy bite, softening it into something bright and tangy instead of sharp. Adding a milder banana pepper stretches the heat so the whole jar stays friendly, and its crunch plays nicely against the jalapeno. Fish these out for tacos, nachos, or straight from the jar on a hot afternoon.

Made with