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Jalapeño Pickle Mix

Here’s a pickle mix for jalapeño lovers! Serve this at your next BBQ and watch them disappear!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizers, vegetarian dishes
Cuisine: American
Servings: 3 pints
Calories: 133kcal


  • 1 lb jalapeño peppers
  • 4 carrots thinly sliced carrots
  • 1 medium onion sliced thinly
  • 3 cloves garlic crushed
  • 2 cups white vinegar
  • 2 cups water
  • 3 tsp kosher salt
  • 1 tsp coriander seed
  • 1 tsp black/white/mixed whole peppercorns


  • Wash jalapeño peppers. You may use them whole, sliced in half lengthwise or sliced. For less heat, remove the seeds and ribs.
  • Divide peppers, carrots and onion evenly between 3 clean pint mason jars. Place a clove of garlic in each jar.
  • In a non-reactive saucepan, heat the water, vinegar, salt, peppercorns and coriander seed. Don’t let this boil. Maintain a gentle simmer over low heat for 5 minutes.
  • Pour liquid over pepper mixture in each jar leaving 1/2-inch head space.
  • FOR FRESH PACK: Seal jars and place in the refrigerator for about a week before using.
  • TO WATERBATH CAN: Place jars in a waterbath canner with 1-2-inches of water over the top of the jars. After water comes to a boil, process for 10 minutes.


Serving: 1serving | Calories: 133kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 2400mg | Potassium: 720mg | Fiber: 8g | Sugar: 12g | Vitamin A: 15217IU | Vitamin C: 188mg | Calcium: 85mg | Iron: 1mg