Small Batch Pickled Jalapenos

10m
Prep Time
5m
Cook Time
15m
Ready In

Recipe: #8118

February 19, 2013



"This makes one quart. Great for when you want to put together some jalapenos out of season. I don't use a water bath on this, since it's just one jar, but you could if you wished."

Original is 15 servings

Nutritional

  • Serving Size: 1 (91 g)
  • Calories 123.6
  • Total Fat - 7.4 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 167.6 mg
  • Sodium - 119.4 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 0.4 g
  • Sugars - 4.8 g
  • Protein - 6.6 g
  • Calcium - 35.8 mg
  • Iron - 1 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Remove stems from jalapenos and slice.

Step 2

Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.

Step 3

Pack into a clean, hot canning jar.

Step 4

Bring vinegar, water, sugar, and salt to a boil.

Step 5

Pour brine over jalapenos, making sure it covers.

Step 6

Refrigerate several weeks before using.

Tips


  • You will need to age these a couple of weeks.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose jalapenos that are firm, bright green and without blemishes for the best flavor.
  • For a spicier pickled jalapeno, leave some of the seeds intact.

  • Substitute honey for sugar - Honey has a sweeter taste than sugar, so this will give the pickled jalapenos a sweeter flavor.
  • Substitute lime juice for vinegar - Lime juice will provide a bright and tart flavor to the pickled jalapenos, which will give them a more complex taste.

Spicy Pickled Jalapenos Increase the amount of jalapenos to 20-25 and add 1 teaspoon of red pepper flakes to the brine before pouring it over the jalapenos.


Garlic and Lime Pickled Jalapenos Increase the amount of jalapenos to 20-25 and add 1 teaspoon of garlic powder and the juice of 1 lime to the brine before pouring it over the jalapenos.


Grilled Chicken Tacos with Pickled Jalapenos. This dish is a great combination of smoky, spicy and tangy flavors. The pickled jalapenos provide a nice contrast to the grilled chicken and the tacos are easy to assemble and customize to your liking.


RECOMMENDED DISH TITLE: Pico de Gallo Salad

RECOMMENDED DISH DESCRIPTION: Pico de Gallo Salad is a fresh and flavorful accompaniment to the Grilled Chicken Tacos. The bright and colorful salad is a great way to add a light and tangy flavor to the tacos, and the combination of flavors is sure to please any crowd. The salad is easy to make and uses ingredients that are readily available in most grocery stores.




FAQ

Q: How long should I wait before using the pickled jalapenos?

A: You should wait several weeks before using the pickled jalapenos to give the flavors time to meld and the brine to properly pickle the jalapenos.



Q: How long can I store pickled jalapenos?

A: Pickled jalapenos can be stored in the refrigerator for up to 6 months. For best results, store in an airtight container.

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Fun facts:

The jalapeno pepper is a popular ingredient in Mexican and Tex-Mex cuisine and is also widely used in many other cuisines. It was first cultivated in Mexico and is said to have been used by the Aztecs as early as 800 B.C.

Celebrity chef Rachel Ray is a fan of pickled jalapenos and has included them in many of her recipes. She is also known for her catchphrase “Yum-o!” which is said to have originated from her love of pickled jalapenos.