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Pickled Peppers & Carrots Recipe


70-75 small to medium jalapenos
6 cups white wine vinegar (at least 5% acidity)
6 cups water
2 teaspoons salt
10 ounces pearl onions
1 small head cauliflower
1lbs baby carrots
27 sprigs of fresh oregano or marjoram
18 cloves McFadden Farm garlic
18 dried red chilies
18 McFadden farm bay leaves
3 tablespoons dried pink peppercorns


In a dry skillet or on the grill, sear the jalapenos, turning often, until partially blackened or blistered. Don’t overcook and allow to soften. Remove from skillet and allow to cool. Combine vinegar, water, and salt in a non-reactive pan. Bring to a boil and lower heat. Keep the brine hot by covering. Pack sterile wide mouth jars tightly with jalapenos, onions, cauliflower florets, carrots, oregano, garlic, dried chilies and bay leaves. Add 1 teaspoon of peppercorns to each jar. Pour still hot vinegar mixtures into jars, covering contents and leaving ½ of head-space. Process for 15 minutes in a boiling water bath. Store at least 6 weeks before using. Makes 9 quarts.