Pickled Jalepenos, Carrots and Onions

Cynthia Martinez


These can be used for so many things. Nachos, cut up in casseroles, as a side for tacos and on and on. You can slice them up before or after canning.


★★★★★ 2 votes

It makes a lot
30 Min
15 Min
Stove Top


Add to Grocery List

use fresh jalepenos
onions, small white
1 gal
apple cider vinegar
1 Tbsp
canning salt

How to Make Pickled Jalepenos, Carrots and Onions


  • 1Slice jalepenos if you like, dice up onions, peel and slice carrots.
  • 2Fill your jars. Layering them looks prettier.
  • 3Boil vinegar
  • 4Pour boiling vinegar into jars to cover vegetables.
  • 5Place salt on top
  • 6Close immediately so they will seal.
  • 7Let sit for 1 month before opening.
  • 8If you want them softer put veggies into boil with vinegar. That is more like the grocery store.

Printable Recipe Card

About Pickled Jalepenos, Carrots and Onions

Course/Dish: Dips, Salsas, Other Sauces
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Healthy, Heirloom

Show 46 Comments & Reviews

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