Pickled Jalapeno Recipe

Yesterday we got knocks on our door which does not happen often and it was our good neighbor. She was all smiling as she handed me a plateful of fresh picked jalapeno from her garden. Thank you neighbor! 

I am not big on spicy food, okey sometimes and it depends on the dish so it got me thinking what to make out of this plateful of fresh jalapeno as I don't want it to go to waste. I like pickles specially papaya achara so that gave me idea. 

I did not waste any time so I rinsed and rinsed and started cutting then I start to feel the burn from my nose to my eyes. Kids started complaining too but there is no stopping now. 

  • 18 small jalapeno peppers
  • 1 medium carrot, sliced into rounds
  • 1 medium onion, sliced thin
  • 3 cloves garlic, smashed and peeled
  • 1/2 tsp black peppercorns
  • 2 bay leaves
  • 1 tsp sugar
  • 1 tsp salt
  • a pinch of oregano
  • 1 tbsp olive oil
  • 1/2 cup white vinegar
  • 1/2 cup water

  1. Using a sauce pan, heat and add olive oil. 
  2. Add carrots and garlic. Saute for 3 minutes.
  3. Add onions, whole peppercorns and bay leaves. Stir and cook for a minute. 
  4. Add jalapeno peppers and stir. Cook for 2 minutes. 
  5. Add water, vinegar, sugar, salt, oregano. Stir and bring to a boil. Lower heat and simmer for 5 minutes. 
  6. Remove pan from heat and transfer vegetables in an airtight container. 
  7. Cover vegetables with the liquid and let it sit. 
  8. Allow to cool and refrigerate. Enjoy. 

(click name link below to see complete recipe)



Popular Posts