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

Source: EatingWell Magazine, July/August 2010

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 1/2 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.

Tips

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

Nutrition Facts

1/4 cup
8 calories; protein 1g; carbohydrates 2g; dietary fiber 1g; potassium 79mg; sodium 82mg.

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