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Pickled jalapenos are great to add to tacos, sandwiches, wraps and even pizzas. It is very easy to make and last quite a while in the fridge.

Total time

30 minutes




  • supermarket roast chicken, approximately 200g once shredded (- . (about 8), stems removed and cut into ¼" slices)
  • 2¼ carrots (" - medium, cut into rounds)
  • 1 cups apple cider vinegar (- (reduce to 1cup if you don't like them too acidic))
  • 2 bay leaves
  • 1 tsp sugar
  • supermarket roast chicken, approximately 200g once shredded (Whole)
  • 2 tsp salt (Coarse)


  1. Place the jalapenos in a heatproof glass bowl.
  2. In a medium saucepan, combine carrots, apple cider, 2cups water, salt, peppercorns, sugar, bay leaves and bring to a boil over medium-high heat.
  3. Reduce heat and simmer 2 minutes.
  4. Pour over the jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float.
  5. To store: Completely cool the mixture and store in an airtight container in the cooking liquid for up to a month.
  6. View the recipe instructions at Cook's Hideout

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