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Pickled Jalapeños
Pickled Jalapeños
3 Reviews
From: EatingWell Magazine, July/August 2010
A great way to preserve a bumper crop of jalapeño peppers is to pickle them. Use them to garnish your favorite Mexican dishes.
- By: EatingWell Test Kitchen
Ingredients 32 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 32 servings
Nutrition per serving may change if servings are adjusted.
- 2 pounds jalapeños, sliced or halved (about 8 cups)
- 3 cups distilled white vinegar or cider vinegar
- 3 cups water
- 2 tablespoons plus 2 teaspoons sea salt
- 2 tablespoons sugar
Preparation
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Active
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Ready In
- Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the jalapeños, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the jalapeños to the ice water to cool. Repeat with the remaining jalapeños. Drain the cooled jalapeños and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.
- Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
- Carefully fill jars (or containers) with brine to within ½ inch of the rim, covering the jalapeños completely. (Discard any leftover brine.)
- Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
- Make Ahead Tip: Cover and refrigerate for up to 1 month.
- Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids
- Serving size: ¼ cup
- Per serving: 8 calories; 0 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 0 mg iron; 82 mg sodium; 79 mg potassium
- Carbohydrate Servings: 0
- Exchanges: free food
Reviews 3
January 05, 2011
By: KL.Smith
Delicious!
We had a bounty of jalapenos this year in our garden and I used this recipe to pickle several batches. They tasted AMAZING and I used them on all kinds of dishes. I also gave a couple of jars to friends who also enjoyed them very much. My jalapenos were very hot this year and between the heat and the vinegar they lasted over a month in the fridge no problem (this, of course would vary & one would need to keep an eye on theirs to make sure they are still ok as time goes on).
July 29, 2010
By: EatingWell User
This recipe sounds great. We just need to know exactly what the canning process is to preserve them longer than a month.
July 19, 2010
By: EatingWell User
Helpful recpie but I cant eat all of our jalapenos in one month. Roger
