Big Batch of Pickled Jalapenos
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Servings
32
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Calories
34 kcal
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Course
Appetizer
-
Cuisine
Vegetarian
Big Batch of Pickled Jalapenos
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This recipe is perfect if you want to give away some Pickled Jalapenos to your friends and family! Start with 4 lbs. of jalapenos and you'll get four quarts of pickled heaven. (Note: these instructions are not designed for long-term canning.)
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Ingredients
- 4 lbs. jalapeño peppers 30-40 count
- 5-6 carrot
- 2 onion
- 1 head garlic 15-20 cloves
- 2 teaspoons cumin seeds
- 2 teaspoons Mexican oregano
- 1 teaspoon black peppercorns
- 4 tablespoons salt Kosher or sea salt
- 6 cups white vinegar
- 4 cups water
- olive oil
Instructions
- Give the jalapenos a good rinse and then cut them into 1/4 inch slices (or thinner if you want). Discard the stems. Peel the carrots and cut into similar sized slices.
- Peel and quarter the onions, then chopping them into half-moon shaped slices. Peel and roughly chop the garlic cloves.
- Heat a glug of oil in a large saucepan over medium heat. Saute the onions and garlic for a few minutes.
- Add the spices to the onion mixture: 2 teaspoons cumin seeds, 2 teaspoons Mexican oregano, 1 teaspoon black peppercorns. I usually give the spices a quick crush in the molcajete before adding them. Feel free to use powdered spices if you don't have seeds or peppercorns on hand.
- Add the jalapenos and carrots to the saucepan along with the remaining ingredients: 6 cups white vinegar, 4 cups water, and 4 tablespoons kosher or sea salt. Cover and bring to a boil. Once boiling remove the pan from the heat. I usually raise the heat to high to get it to a boil.
- Fill 4 quart-sized jars with the mixture (or your choice of smaller glass jars). I use tongs to fill the jars with the jalapenos, and then use a measuring cup to fill the jars to the brim with the brine. You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
- Let the jars cool on the counter for a bit, then cap them and store them in the fridge where they will keep for weeks at a time.
Notes
- Note: these instructions are not designed for long-term canning. They keep for weeks at a time in the fridge and I haven't tried any longer term preserving with them.
- Feel free to use powdered spices if you don't have seeds or peppercorns on hand.
- Kosher, sea or pickling salts are the most common salts used for pickling vegetables. Iodized salt isn't recommended as sometimes additives will affect the brine.
- Glass containers seem to be the best choice for storage of this vinegar-based brine. Metallic containers not recommended.
- It's also best practice to use a non-reactive pan when heating up the vinegar.
- Always use caution when handling hot chiles -- here are some tips on handling hot chili peppers.
Nutrition Information
Show Details
Calories
34kcal
(2%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
11mg
(0%)
Potassium
191mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2208IU
(44%)
Vitamin C
69mg
(77%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 11mg | 0% |
| Potassium | 191mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2208IU | 44% |
| Vitamin C | 69mg | 77% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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