Pickled Jalapeños

Name: Pickled Jalapeños
Yield: 1 pound
Ingredients: 1 pound jalapeños; 2 carrots, peeled and sliced on the bias into 1/2-inch pieces; 2 teaspoons crab boil spice mix, such as Zatarain's; 4 cups cider vinegar; 1 tablespoon whole black peppercorns; 6 medium bay leaves; 2 tablespoons kosher salt; 12 medium garlic cloves, peeled

Mexican Pickling Dinner Party Chile Peppers Garlic Jalapeño Pepper Brunch Appetizer Side Dish Snack Preserving Make Ahead Nachos Easy

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Rate

1 pound Easy

Total: 1 hr 15 mins Active: 5 mins

17 Ratings

Ingredients (8)

1 pound jalapeños
2 carrots, peeled and sliced on the bias into 1/2-inch pieces
2 teaspoons crab boil spice mix, such as Zatarain’s
4 cups cider vinegar
1 tablespoon whole black peppercorns
6 medium bay leaves
2 tablespoons kosher salt
12 medium garlic cloves, peeled

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Nutritional Information

Calories118
Fat0.73g
Saturated fat0.19g
Trans fat
Carbs17.76g
Fiber4.98g
Sugar7.19g
Protein2.21g
Cholesterol
Sodium919.2mg
Nutritional Analysis per serving (4 servings) Powered by

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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.

by Kate Ramos

Instructions

1Combine all ingredients in a nonreactive 2-quart saucepan over medium heat.
2Bring to a simmer and cook until jalapeños are very soft, about 25 minutes.
3Remove from heat and allow to steep for 30 minutes; remove bay leaves.
4Can jalapeños in sterile quart-size jars or place in plastic containers in the refrigerator. Try to resist eating them and store for 2 weeks before using so the flavors develop well.