Extra Hot Pickled Jalapenos
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5
6 reviews
Excellent
Extra Hot Pickled Jalapenos
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If you ever find yourself craving more heat in your Pickled Jalapenos, just add 3-4 Habanero chiles for every pound of Jalapenos. But consider yourself warned as this will add some real zip! Note: instructions not meant for long term canning or preserving.
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Ingredients
- 1 lb. jalapeno pepper approx. 10 larger jalapenos
- 4 habanero pepper
- 2 carrot
- 1 small onion
- 4-6 cloves garlic
- 1.5 cups white vinegar
- 1 cup water
- 1 tablespoon kosher salt or sea salt
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin seed or powdered
- 8-10 black peppercorns
- olive oil
Instructions
- Give the jalapenos a rinse and cut them into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.
- Give the habaneros a rinse and cut into thin slices. Warning: always use caution when handling hot chile peppers, especially habaneros. I used gloves when making this batch. More info on handling hot chiles.
- Peel and quarter the onion, chopping into thin slices. Peel and roughly chop the garlic. Heat a glug of oil in a sauce pan over medium heat. Saute the onion and garlic for a few minutes until softened.
- Add the spices to the pan and cook briefly: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don't have seeds or peppercorns on hand (1/2 teaspoon powdered cumin and 1/4 teaspoon black pepper would be good equivalents.)
- Add the jalapenos, habaneros, and carrots to the pan. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, and 1 tablespoon kosher or sea salt. Simmer until the jalapenos are just turning army green in color.
- Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. Try to get an equal distribution of habaneros in each jar. You could also use a single quart-sized Mason jar if available. 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.
- I usually let the jars cool on the counter for a bit, then cap them and store in the fridge where they will keep for weeks at a time.
Notes
- Please use caution when handling hot chiles!! Here are some tips on handling hot chile peppers.
- 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 for simmering the vinegar mixture. If you use a cast iron pan the acidity will eat away at the pan's seasoning.
- I didn't add carrots to this test batch because I was concerned about having enough space in the jars, but with a small amount of Habaneros you'll have plenty of space for some fiery carrots so I've included them in the recipe.
Nutrition Information
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Calories
40kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
888mg
(37%)
Potassium
224mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
3206IU
(64%)
Vitamin C
76mg
(84%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8(2 pints)
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Calories | 40kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 888mg | 37% |
| Potassium | 224mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3206IU | 64% |
| Vitamin C | 76mg | 84% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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