Pickle Jalapeños
Pickled jalapeños make a delicious garnish for hamburgers, nachos, salads, hot dogs, and fajitas. Read this article for a quick and easy recipe for this spicy snack!
Contents
Ingredients
Mexican-Style Pickled Jalapeños
- 10 large jalapeño peppers
- 3/4 cup water
- 3/4 cup white vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 clove garlic, crushed
- 1/2 teaspoon oregano
Servings: 2 8-ounce jars | Total Time: 3-5 days
Sweet and Spicy Jalapeños
- 5 whole jalapeños, punctured 2-3 times
- 1/2 cup apple cider vinegar
- 1/2 cup filtered water
- 1/2 teaspoon whole peppercorn
- 1/2 teaspoon whole coriander
- 1 bay leaf
- 1 clove garlic, pounded once
- 1/2 teaspoon salt
- 1 teaspoon honey
Servings: 1 jar | Total Time: 4-5 days
Steps
Mexican-Style Pickled Jalapeños
- Slice the peppers on a cutting board. Remove and discard of the stems. Peppers can also be pickled whole, but you will need to puncture a small hole in each pepper to prevent bursting.
- Combine water, vinegar, salt, sugar, garlic, and oregano in a saucepan. Bring mixture to a boil, add the peppers, and then remove from heat.
- Allow the mixture to cool for 10 minutes. Pack the peppers and pickling brine in one 16-ounce jar or two 8-ounce jars. Make sure that the brine is evenly distributed between the two jars. Refrigerate for 3-5 days before serving.
Sweet and Spicy Jalapeños
- Combine all ingredients in a small saucepan. Bring the mixture to a boil and then reduce to a simmer and cook for five minutes.
- Remove the jalapeños from the saucepan and place them in a clean mason jar. Pour the pickling brine on top, leaving at least {{safesubst:#invoke:convert|convert}} of space at the top of the jar.
- Seal the top of the jar firmly. Bring water to a boil in a large pot. Lower the jar of jalapeños into the water, being sure that the water covers the bottom {{safesubst:#invoke:convert|convert}} of the jar. Let the contents of the jar process for 10 minutes, and then remove the jar from the water.
- Place the jar in a cool, dark place. Allow the peppers to continue pickling for 4-5 days before opening.
- Be sure to refrigerate the jar once it has been opened. As the mixture cools, the lid of the mason jar should make a popping sound, which signifies that it has been sealed properly. If there is no popping sound, then refrigerate the jar once it reaches room temperature.
- Use jalapeños within two weeks of opening.
- Serve and enjoy! Try slicing up the peppers and adding them to salsa, tacos, fajitas, and any other Mexican dish.
- Finished.
Things You'll Need
Mexican-Style Pickled Jalapeños
- Saucepan
- Knife
- Cutting board
- Jar(s)
Sweet and Spicy Jalapeños
- Saucepan
- Large pot
- Knife
- Mason jar, clean and sterilized
Related Articles
- Make Spicy Relish
- Can Jalapenos
- Pickle Peppers
- Make Your Own Pickling Spice
Sources and Citations
- http://allrecipes.com/recipe/quick-pickled-jalapeno-rings/
- http://www.yumsugar.com/Easy-Pickled-Jalapenos-Recipe-23560146