Mexican pickled jalapenos contain vinegar, oregano, garlic, kosher salt, bay leaf and peppercorns. The pickling solution also includes slices of carrot and onion to enhance the flavor.
To prepare the pickled jalapeno peppers, start by boiling water in a 2-quart saucepan. With a sharp paring knife, slice the jalapenos into either lengthwise strips or round slices. The peppers may also be left whole.
Add the jalapenos, onion, carrot and garlic to the boiling water. Cook for five minutes, then add the remaining ingredients and boil for one minute. Allow the mixture to cool, then store the pickled jalapenos in a sealed container in the refrigerator.
Wait about 24 hours before eating the pickled jalapenos to allow the flavors to develop. The peppers stay good for about one week.