These pickled jalapeños can be served at any time of day: eggs and toast for breakfast, roasted chicken at dinner time, or Texas Caviar at game time. They also give an added kick to CHOW’s Extra-Spicy Bloody Mary.
What to buy: Crab boil spice mix can be found next to the seafood counter at your local grocery store, or you can make your own. The dry and liquid versions can be used interchangeably.
Note: Although the jalapeños are best after 2 weeks, you can eat them before then; the 2-week time period just allows the flavors to develop. The jalapeños can be stored in plastic containers in the refrigerator or canned in sterile quart-size jars; once a jar is opened, the jalapeños will keep in the refrigerator for up to 1 month.
This recipe was featured as part of our Chile Pepper Recipes photo gallery.
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