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

  • lots
    use fresh jalepenos
  • couple
    onions, small white
  • several
  • 1 gal
    apple cider vinegar
  • 1 Tbsp
    canning salt

How to Make Pickled Jalepenos, Carrots and Onions


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