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5.0 from 9 votes

Extra Hot Pickled Jalapenos

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.

Prep Time
5 mins
Cook Time
5 mins
Servings: 8 (2 pints)
Calories: 40 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 lb. Jalapeno peppers (approx. 10 larger jalapenos)
  • 4 habanero peppers
  • 2 carrots
  • 1 small onion
  • 4-6 cloves garlic
  • 1.5 cups white vinegar
  • 1 cup water
  • 1 tablespoon Kosher or sea salt
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon cumin seeds (or powdered)
  • 8-10 black peppercorns
  • olive oil

Instructions

    Cup of Yum
  1. Give the jalapenos a rinse and cut them into 1/4 inch slices.  Peel the carrots and cut into 1/4 inch slices.
  2. 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.
  3. 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.
  4. 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.) 
  5. 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.
  6. 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.
  7. 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

Calories 40kcal (2%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 888mg (37%) Potassium 224mg (6%) 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

% 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.