I know I’ve mentioned that I work with some remarkably talented people before, and this is one of those cases.  Marianne is on another project at SPARC, but we’ve gotten to know each other more through our mutual interest in blogging.  Her blog, Basil and Bubbly, is a great Charleston food blog if you are looking for a new read!

Okay, so Marianne definitely has some awesome recipes (like a cupcake bouquet and homemade pasta), but her recent post about pickling caught my eye..  I’ve always wanted to pickle something, and the process seems pretty hard to mess up (sometimes I have little faith in my cooking skills).  So today I give you Marianne’s pickled jalapeños!

Pickled Jalapeños


  • 2 cups of sliced, fresh jalapeño peppers ( approximately 6 – 8 large jalapeños )
  • 1 cup water
  • 1 cup white (distilled) vinegar
  • 1 tablespoon white sugar
  • 1 tablespoon salt
  • ½ teaspoon dried oregano
  • 3 cloves garlic, crushed
  • 2 carrots, peeled and sliced (Optional)

Combine the water, vinegar, sugar, salt, oregano, and garlic in a medium to small pot, and bring to a boil, stirring to dissolve the sugar and salt.

Add the jalapeños and carrots ( if using ), stir to coat, and remove from heat.

To store, put the jalapeños and carrots in a clean, glass 16 ounce jar, and cover with the liquid remaining in the pan.

Edits: The sugar is what tames the heat in the jalapeños. The 1 tablespoon listed here should leave you with a fairly spicy batch. Feel free to increase the sugar in 1 tablespoon increments, up to as many as 4 tablespoons, if you’d like a milder pickled pepper.

Thanks, Marianne — Can’t wait to try this on some peppers and okra!

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