Today is #CincoDeMayo and I'm gonna show you how to make easy pickled jalapeños.


  • 4 Large Jalapeños, Sliced

  • 1-2 Carrots, Sliced

  • 3/4 Cup, White Vinegar

  • 1/2 Cup Water

  • 1/3 Cup Granulated Sugar

  • 1 Tablespoon Sea Salt

  • 2 Garlic Gloves

  • 1 Bay Leaf

  • 1 Tablespoon, Whole Coriander Seed

  • 1 Pint Pickling Jar


  1. Add the sliced vegetables to a clean pint-sized pickling jar. If you don’t like too much heat, slice the jalapeños thinner and if you like it spicier, slice them thicker.

  2. In a pot on the medium-high heat, add the coriander and garlic cloves and toast in a dry pan for 1-2 minutes. Once toasted add the vinegar, water, sugar, salt, and bay leaf. Bring a boil. Once at a boil and everything has dissolved, kill the heat and you are ready to add to the jar of vegetables.

  3. Fill the jar up with the liquid, screw on tight with a new lid and flip upside down and allow it to cool completely. This will seal the pickled helping to keep them preserved. Allow to pickle for at least 1 day. It should last a very long time unopened and around a month once opened.

Sweetness Adjustments:

If you can’t handle too much heat, try adding a little bit more sugar. Jalapeños vary in spiciness so sometimes they are mild and sometimes they are very hot. Use your judgment to refine the flavor to your tastes.

Your support keeps the show running and is very much appreciated.

If you'd like to leave a donation for this recipe, please click HERE. Thank you!

Download Recipe

Sign up with your email address to receive news and updates.


© 2020 - Not Another Cooking Show. Site by Krista's Design Studio

  • Black Facebook Icon
  • Black YouTube Icon
  • Black Instagram Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black SoundCloud Icon
  • Black LinkedIn Icon
  • patreon