Pickled Jalapeño Salad


Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

I love serving this on the side with a rich, fatty slab of bacon or tossing all the ingredients into a food processor, adding a cup of cilantro leaves, and making a chimichurri that will rock your world.


  • 2 tablespoons extra-virgin olive oil
  • 1 large carrot, peeled and cut into matchstick strips
  • 1 small red onion, halved and thinly sliced
  • 5 large jalapeños, stems removed, halved, and each half sliced lengthwise into 3 pieces
  • 2 garlic cloves, smashed
  • 3 cups (720 ml) distilled white vinegar
  • tablespoons kosher salt
  • 1 heaping tablespoon sugar
  • 3 sprigs fresh thyme
  • ¼ teaspoon dried oregano
  • 1 bay leaf


In a medium-size nonreactive saucepan, heat the oil over medium heat. Add the carrot, onion, jalapeños, and garlic and cook, stirring occasionally, until soft, about 7 minutes.

Add the vinegar, salt, sugar, thyme, oregano, and bay leaf and bring to a boil. Cook until the sugar and salt have dissolved, about 2 minutes. Remove from the heat and let cool. Transfer to a nonreactive container with a tight-fitting lid and refrigerate for at least 8 hours before eating. The salad will keep, tightly covered in the refrigerator, for up to 5 days.