+

Pickled Jalapeños

Pickled Jalapeños

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
Try Amazon Fresh
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

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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.

Instructions

  1. 1Combine all ingredients in a nonreactive 2-quart saucepan over medium heat.
  2. 2Bring to a simmer and cook until jalapeños are very soft, about 25 minutes.
  3. 3Remove from heat and allow to steep for 30 minutes; remove bay leaves.
  4. 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.
Load Comments

Recommended from Chowhound

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far
Shop

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract
Recipe Round-Ups

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract

by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...

How to Make Fruit Salad That Doesn't Suck
Guides

How to Make Fruit Salad That Doesn't Suck

by Jen Wheeler | Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary...