Pickled Jalapeño Salad

Preparation info
  • Makes

    2 cups

    • Difficulty


Appears in
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


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 containe