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Rosa’s Pickled Jalapeños

Rosa’s Pickled Jalapeños Recipe

  • 20 medium jalapenos (about 1¼ pounds)
  • ½ cup olive oil
  • 2 medium white onions (about 14 ounces), cut into 2-inch chunks
  • 2 large carrots (about 10 ounces), peeled and cut into ½-inch rounds
  • 24 garlic cloves, peeled
  • 3 cups cider vinegar
  • 1 cup water
  • 3 tablespoon salt
  • 3 bay leaves
  • 4 fresh thyme sprigs
  • 4 fresh marjoram sprigs
  • ½ lime, cut into ½-inch slices
  • 1½ tablespoons sugar
  • 2 teaspoons yellow or Dijon mustard
  • 12 allspice berries, coarsely crushed
  • ½ teaspoon black peppercorns, coarsely crushed
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 10kcal (1%)
Total Fat 1g (1%)
Saturated Fat 0g (0%)
Cholesterol 0mg (0%)
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 1g
Protein 0g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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