Pickled Jalapeno

Just like what you buy in cans but better!!


5 whole cloves
1/4 pound jalapeño peppers -- sliced 1/4" thick
1/2 large onion -- sliced
1/3 cup cider vinegar
10 black peppercorns
2 cloves garlic -- crushed
1 carrot -- sliced 1/4" thick
1 1/2 cups water
2 teaspoons salt
1 bay leaf – crushed

1/3 cup olive oil


Add all ingredients except olive oil to a medium sized saucepan. Bring to a boil. Lower to a simmer and cook 5 minutes. When done, add 1/3 cup olive oil. When cool, store in a canning jar in the refrigerator for up to 2 weeks. Let stand at room temperature for a while before using as the olive oil will be cloudy until it warms up.


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