Last updated on July 6th, 2019 at 08:17 pm
These Pickled Jalapenos made with carrots, onions and spices taste just like the ones served at authentic Mexican restaurants. Pickled jalapenos are super easy to make and a great addition to tacos, burgers, quesadillas, salads and more.
This homemade pickled jalapeno recipe is absolutely delicious and so much better than the store-bought version. I must admit, I love to snack on these right from the jar. Yes, they are that tasty – and highly addicting if I may say so myself. I also love serving them before dinner – they are a great little spicy bite to have while I’m grilling, cooking or sipping a cocktail.
So let’s talk a little bit about this delicious authentic Mexican recipe!
FAQs About Pickled Jalapenos
Are Jalapenos spicy?
According to the Scoville scale – a measurement to rate the spiciness of peppers and pepper-based products – jalapenos have mild to moderate heat. In other words, they have a little kick but are not burn in your mouth – 3 fire alarm hot!
As with anything in nature, some peppers are spicier than others and you never know what you are getting until you cut them open and taste them.
Let’s do a quick pepper heat comparison based on spice rating.
Bell Peppers: 0 (zero) Scoville Heat Units (SHU)
Poblanos Peppers: 1,000 to 1,500 Scoville Heat Units (SHU)
Jalapeno Peppers: 2,500 to 8,000 Scoville Heat Units (SHU)
Habanero Peppers: 100,000 to 350,000 Scoville Heat Units (SHU)
Caroline Reaper: 1,000,000 to 2,000,000 Scoville Heat Units (SHU)
Is this a quick pickle recipe?
Yes, this is a quick pickled recipe as we are not canning the jalapenos. These jalapenos need to be stored in the refrigerator and must be eaten within two months, although they will likely be devoured long before that!
What do Pickled Jalapenos Taste Like?
These amazing pickled peppers are savory, a bit spicy, tangy from the vinegar, crunchy and loaded with flavor from the garlic and spices. I will say they are less sour than most pickled recipes.
Ingredients To Make Pickled Jalapenos
- Jalapenos – Sliced with seeds and veins (unless you’d rather remove them)
- Carrots – Peeled and sliced.
- Onions – Brown or white onions, sliced.
- Garlic – Fresh garlic cloves.
- Black Peppercorn
- White Vinegar – Distilled white vinegar is what I use.
- Oil – I use vegetable or canola oil. Olive oil (not extra virgin) can also be used.
- Allspice – Grounded, not whole.
- Thyme – Dried.
- Oregano – I prefer Mexican oregano but any dried oregano works well.
- Brown Sugar – I use light brown sugar.
- Kosher Salt – Sea salt can be used.
How To Make Mexican Style Pickled Jalapeños
- In a medium saucepan or Dutch oven, heat the oil. Add the carrots and saute for a few minutes. We cook the carrots first because they take longer to cook than the jalapenos and onions.
- Add the sliced onions, garlic, sliced jalapenos, oregano, allspice and thyme and cook stirring frequently. As soon as the spices get warmed they release their flavor and aroma adding such a nice taste to the vegetables.
- After a few minutes (exact timing is included in the recipe card below), you will notice the jalapeno’s skins separating from the flesh. It’s time to stir in the peppercorns, water, vinegar, sugar and salt.
- Bring the mixture to a boil, lower the heat and simmer until the jalapenos are slightly soft and olive green/dull in color.
- Remove from the heat and divide the vegetables and pickling liquid into clean mason jars or any airtight glass jar. Let them cool.
- Once at room temperature, seal the container and store in the refrigerator for up to 2 months.
Tips and Notes to Make Quick Pickled Jalapenos
- Be careful when handling peppers. It is best to wear disposable gloves when slicing a bunch of jalapenos, especially if you have sensitive skin.If gloves are not available, make sure to wash your hands with cold running water right after handling the peppers.
- You can diminish the heat level of the jalapenos by removing the seeds and ribs (veins) from the pepper. The heat actually comes from the veins – not the seeds, but it is almost impossible to remove the veins unless you get rid of the seeds first!
- I like to use these jars and these ones makes for nice gifts for neighbors and co-workers.
- Serve taqueria style pickled jalapenos alongside The Best Carne Asada, Instant Pot Carnitas or Easy Breakfast Tacos!
Fun Facts about Chili Peppers
DID YOU KNOW?
- Capsaicin, the compound that gives pepper its heat is concentrated in the pith and ribs (veins) of the chile pepper and not in the seeds. The reason why it seems like removing the seeds tames the heat, is because some of the seeds get in contact with the pith.
- It is possible to determine the spice level of your pepper by just looking at the ribs. Yellowish ribs mean the chile pepper is hotter and spicier!
- Birds are immune to the heat and spiciness of peppers! Only mammals are sensitive to capsaicin.
- Chipotle peppers are just red jalapeno peppers that have been smoked.
- Half a cup of chopped peppers contain more vitamin C than a medium orange! – Remember that the next time its cold season!
Peppers: 107.8 mg of vitamin C
Orange: 69.7 mg of vitamin C
- July is National Pickled Month and to celebrate I am joining some of my foodie friends by posting our favorite pickled recipes. Take a look at their tasty creations:
- The Beard and The Baker: Quick Spicy Pickles
- Karen’s Kitchen Stories: Jalapeño Pickled Eggs
- A Day in the Life on the Farm: Gardiniera
- Savory Moments: Quick Pickled Radishes
- Lemon Blossoms: Pickled Jalapenos (Taqueria Style)
- Faith, Hope, Love, & Luck Survive Despite a Whiskered
Accomplice: Quick Pickled Radishes with Black Peppercorns
- Culinary Adventures with Camilla: Pickled Quail Eggs
WANT TO TRY THIS QUICK PICKLED RECIPE?
PIN IT TO YOUR CONDIMENT OR MEXICAN FOODS BOARD!!
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- 1 tablespoon oil
- 2 carrots peeled and sliced (1/4 inch thick)
- 1 medium onion sliced
- 4 garlic cloves peeled and lightly crushed
- 8 -10 jalapenos sliced, stems discarded
- 3/4 teaspoon dried Mexican oregano*
- 1/4 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons brown sugar
- 2 tablespoons Kosher salt
- 1 teaspoon black peppercorns
- In a medium size pot or Dutch oven, heat up the oil over medium-high heat. Add the carrots and saute for about 2 to 3 minutes, stirring frequently.
- Add the sliced onions, garlic, jalapenos, oregano, allspice and thyme and cook stirring frequently for about 4 - 5 minutes or until the jalapeno skins start to peel off.
- Stir in the rest of the ingredients and bring to a boil. Lower the heat and simmer for about 8 to 10 minutes or until the jalapenos are slightly soft and dull in color.
- Remove from the heat and divide the vegetables into mason jars or similar heatproof airtight containers. Cover the vegetables with the cooking liquid and allow to cool at room temperature. Store in the refrigerator for up to 2 months..
- If you don't have Mexican oregano, you can use any dried oregano.
- Cook the carrots first as they take a bit longer to cook than the onions and jalapeno peppers. However, don't overcook them. You want to keep the carrots a bit crisp (not mushy).
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