Crisp Pickled Jalapeños, Carrots, and Onions

Making your own pickled vegetables might seem like a task best left to your grandmother, but trust me – it’s way easier than you’d think. Between juggling dinner prep and trying to keep fresh produce from going bad in the fridge, I’ve found that having a jar of these pickled jalapeños, carrots, and onions ready to go is a total game-changer.

These quick pickles are perfect for anyone who loves adding a bit of tang and heat to their meals – they’re super easy to make, last for weeks in the fridge, and taste way better than anything you can buy at the store. Plus, you can control exactly how spicy you want them to be.

What Kind of Jalapeños Should I Use?

Fresh jalapeños are the way to go for pickling, and you’ll want to look for peppers that are firm and deep green with smooth, unwrinkled skin. The size of your jalapeños doesn’t matter too much, but try to pick ones that are similar in size so they’ll pickle evenly. If you see small brown lines (called ‘corking’) on the peppers, don’t worry – these are actually a sign of a mature jalapeño and can mean they’re extra flavorful. For a milder pickle, you can remove the seeds and membranes before slicing, while leaving them in will give you more heat. Just remember to wear gloves when handling the peppers to avoid any burning sensation on your hands.

Options for Substitutions

This pickling recipe is pretty adaptable and you’ve got some wiggle room with the ingredients:

• Jalapeños: You can swap jalapeños with serrano peppers for more heat, or banana peppers for a milder kick. Even regular bell peppers work if you want zero heat!
• White/rice vinegar: Apple cider vinegar works great too, though it will add a slightly different flavor and color. Just make sure to avoid balsamic or red wine vinegar as they’ll change the look of your pickles too much.
• Red onion: White or yellow onions can step in for red onions. The color won’t be as pretty, but the taste will be just as good.
• Kosher/sea salt: This is one ingredient you shouldn’t substitute – stick to pure kosher or sea salt. Table salt or iodized salt can make your pickles cloudy and give them a metallic taste.
• Dried oregano: Mexican oregano is traditional, but Mediterranean oregano works too. You could also try dried marjoram or a mix of thyme and basil.
• Black peppercorns: White peppercorns are fine to use, or you can skip them if you’re not a big pepper fan. Some folks like to add cumin seeds instead.

Watch Out for These Mistakes While Pickling

The biggest challenge when making pickled jalapeños is not protecting your hands – always wear gloves while handling hot peppers to avoid painful burns on your skin and especially avoid touching your eyes or face. When slicing your vegetables, keep them uniform in size (about 1/4 inch thick) so they pickle evenly and maintain a satisfying crunch. Another common mistake is not letting the brine cool completely before pouring it over your vegetables – hot brine can make your pickles turn out soft instead of crispy. For the best flavor development, resist the urge to eat them right away and let your pickles rest in the refrigerator for at least 24 hours before diving in, allowing the spices and vinegar to fully infuse the vegetables.

What to Serve With Pickled Jalapeños?

These zesty pickled jalapeños are super versatile and can add a spicy kick to so many dishes! They’re perfect on tacos, burritos, and nachos, where their tangy heat cuts through rich ingredients like cheese and meat. I love adding them to sandwiches and burgers for an extra punch of flavor – they’re especially good on a classic Cuban sandwich or piled high on a bánh mì. You can also chop them up and add them to tuna salad, egg salad, or potato salad for a spicy twist on these classic sides. Keep a jar in your fridge and you’ll find yourself reaching for them whenever you need to add some zip to your meals!

Storage Instructions

Keep Fresh: These zesty pickled veggies need to hang out in the fridge for at least 24 hours before eating to develop their best flavor. Once they’re ready, they’ll stay good in their sealed jar in the refrigerator for up to 2 months. The longer they sit, the more the flavors will develop!

Container Tips: Make sure to keep your pickled goodies submerged in the vinegar brine – this keeps them crisp and fresh. A clean glass jar with a tight-fitting lid works best. If you notice the lid starting to rust, just swap it out with a new one to keep everything fresh.

Quick Note: While these aren’t shelf-stable like traditionally canned pickles (since we’re using a quick pickle method), they last quite a while in the fridge. The vinegar brine does all the work of preserving your veggies while keeping them crunchy and flavorful.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 150-200
• Protein: 3-5 g
• Fat: 0-1 g
• Carbohydrates: 35-40 g

Ingredients

• 8 jalapeno peppers (about 1/2 lb)
• 1 medium carrot
• 1/2 red onion
• 1 cup white vinegar or plain rice vinegar
• 1 cup water
• 1 garlic clove, peeled and crushed
• 2 tbsp kosher or sea salt (avoid iodized or gray salt)
• 1 tbsp granulated sugar
• 1/2 tsp dried oregano
• 10 whole black peppercorns, crushed
• 1 bay leaf

Step 1: Prepare the Vegetables

• 8 jalapeno peppers (about 1/2 lb)
• 1 medium carrot
• 1/2 red onion

Slice off the stems from the jalapeño peppers and cut them into rounds, making each slice just under 1/4-inch thick.

Peel the carrot and slice it into 1/4-inch rounds.

Peel the red onion, use only half (reserve the other half for another use), and slice it into 1/4-inch strips.

Keep all the sliced vegetables ready for pickling.

Step 2: Heat the Pickling Brine

• 1 cup white vinegar or plain rice vinegar
• 1 cup water
• 1 garlic clove, peeled and crushed
• 2 tbsp kosher or sea salt (avoid iodized or gray salt)
• 1 tbsp granulated sugar
• 1/2 tsp dried oregano
• 10 whole black peppercorns, crushed
• 1 bay leaf

In a nonreactive saucepan, combine the vinegar, water, peeled and crushed garlic clove, kosher or sea salt, granulated sugar, dried oregano, crushed black peppercorns, and bay leaf.

Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer and both the salt and sugar are fully dissolved.

I like to use plain rice vinegar for a slightly gentler flavor, but white vinegar works great too.

Step 3: Briefly Simmer the Vegetables

• sliced jalapeno peppers from Step 1
• sliced carrot from Step 1
• sliced red onion from Step 1
• hot brine from Step 2

Add the prepared jalapeño rounds, carrot slices, and sliced red onion to the simmering brine in the saucepan.

Let the mixture cook for exactly 1 minute to slightly soften the vegetables while preserving their crunch and color.

Then, cover the pan, remove it from the heat, and let it stand for 15 minutes to allow the flavors to meld.

I find that letting the vegetables sit off the heat gives them the perfect texture.

Step 4: Jar and Refrigerate the Pickled Vegetables

Ladle the vegetable and brine mixture into clean jars, distributing the solids and liquid evenly.

Seal the jars with lids and refrigerate them until ready to serve.

The pickled vegetables will develop even more flavor as they chill.