You will never go back to canned jalapeños again. These do not contain preservatives or artificial colors and these tangy and spicy pickled peppers are ready in under 15 minutes! The mixture of vinegar and salt act as a natural preservative (no canning needed) and can be stored in the fridge for up to two months.
Have ready four to five (12-ounce) jars with tight fitting lids. Clean them in the dishwasher or in hot soapy water.
In a large stockpot, combine water, vinegar, sugar, salt, oregano, peppercorns, bay leaves, and the garlic. Bring the mixture to a boil over high heat.
Lower the heat to medium-high and stir in the jalapeño, serrano, carrot, and onion slices and cook until the chile peppers turn from bright green to a slightly duller green, about 10 to 15 minutes.
Use a slotted spoon to transfer the mixture to the jars, dividing them equally among the jars (leave the garlic and bay leaves behind). Spoon the pickling liquid into each jar, filling each to 1/2 below the rim.
Cover the jars tightly. Let cool completely, then store in the refrigerator for up to 2 months.
Always use caution when handling hot chiles.
Kosher or pure sea salt are most commonly used for pickling.
Make sure the chiles are cooked through before canning. You will know they are cooked when they are no longer vibrant green, but a dull, olive green.
You can use the pickled jalapeños right away, but they get tastier and less spicy the longer they sit.
These instructions are not designed for long term canning. Store these jars in the refrigerator for up to 2 months.