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Pickled Jalapeños

July/August 2010

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A great way to preserve a bumper crop of jalapeno peppers is to pickle them. Use them to garnish your favorite Mexican dishes



READER'S COMMENT:
"This recipe sounds great. We just need to know exactly what the canning process is to preserve them longer than a month. "
Pickled Jalapeños

Makes: 6 pint jars (about 12 cups)

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Nutrition Profile

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Ingredients

  • 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

  1. 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.
  2. 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.
  3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the jalapeños completely. (Discard any leftover brine.)
  4. 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.

Tips & Notes

  • Make Ahead Tip: To make ahead: 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

Nutrition

Per 1/4-cup serving: 8 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 82 mg sodium; 79 mg potassium.

Carbohydrate Servings: 0

Exchanges: free food


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Recipe Categories

Total Time
More than 1 hour
Servings
8 or more
Preparation/ Technique
Marinate/Rub
Season
Summer
Fall
Ethnic/Regional
Mexican
Southwest
Health & Diet Considerations
Gluten free
Ease of Preparation
Easy
Publication
July/August 2010
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