Pickled Jalapenos Recipe

Name: Pickled Jalapenos Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 serving
Ingredients: 1 lb jalapeños; 1/2 cup medium white onion; 10 cloves garlic; 2 cups white vinegar; 2 cups water; 1 tbsp vegetable oil; 6 bay leaves; 10 black peppercorns; 2 tsp dried Mexican oregano; 1 tsp salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12
Calories
35 kcal
Course
Appetizer, Condiments
Cuisine
Mexican

Pickled Jalapenos Recipe

Sarah Armstrong

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Pickled jalapenos are spicy, acidic, and juicy flavor powerhouses. Easily make some at home with this quick and simple pickle brine!

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Ingredients

Servings

1 lb jalapeños
1/2 cup medium white onion sliced thin
10 cloves garlic smashed
2 cups white vinegar
2 cups water
1 tbsp vegetable oil
6 bay leaves whole
10 black peppercorns
2 tsp dried Mexican oregano (or original oregano)
1 tsp salt

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Instructions

Cut the stems off jalapeños. Slice into 1/4-inch rings and the onion into thin slices. Divide into clean, sterilized jars, packing in tight, leaving 1/2-inch headspace.
In a large saucepan add the garlic, vinegar, water, oil (omit if canning), bay leaves, peppercorns, Mexican oregano, salt. Bring to a boil and then lower heat to low and steep for 10 minutes, uncovered.
Pour hot brine over jalapeños and onions. This recipe fills 4 pint or 2 quart jars (See Note 1). Clean rim of jars and seal with lids. Keep refrigerated. See below Notes if canning.
Fine to eat after 3 hours, best if pickled for at least a day or two. Store in the refrigerator for up to 3 months.

Notes

lower heat to medium-low and cook for 15 minutes, uncovered.
CANNING TIPS (This recipe fills 4 pints or 2 quart jars)
This recipe fills 4 pints or 2 quart jars)
Processing Altitude Times
The processing times are for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.
Altitude in Feet >> Increase Processing Time
1,001-3,000 ft above sea level = 5 min
3,001 - 6,000 ft above sea level = 10 min
6,001 - 8,000 ft above sea level = 15 min
8,001 - 10,000 ft above sea level = 20 min
Remove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed.
If vegetables are not completely covered, add equal amount water/vinegar to cover. Bring to a boil, lower heat to medium-low and cook for 15 minutes, uncovered.
If canning, omit the oil in Step 2. According to the American Food Preservation, never add oil if canning. It's not safe and can affect your seal and mold inside the jar.
Wash jars and two-piece caps in hot soapy water. Rinse well. Dry bands and set aside. Heat jars and lids in a saucepan of simmering water (180°F). DO NOT BOIL LIDS. Allow jars and lids to remain in hot water until ready for use.
Brine made with at least 50% vinegar (5% acid) is safe pH for canning. Check your vinegar bottle to make sure it’s 5% acid, some store brands are only 4% (calling them table vinegars) and do not measure up for proper acidity for canning.
Once jars are "hot packed" with mixture, leave 1/2-inch headspace. Remove any air bubbles. Wipe the rim of the jars before putting lids and seal on.
Boiling water bath pints and half pints for 15 minutes and adjust for altitude. (add 5 minutes to water bath time for every 1,000 feet in altitude. 15 minutes for sea level to 999 feet, 20 minutes for altitude 1000-1999, etc…) See below.
Remove from canner, place hot jars on a towel and let cool for 24 hours. Check to make sure the jars have sealed, remove rings, label lid and store in a cupboard.
Refrigerate once jar is open, will stay good in refrigerator for a month.

Nutrition Information

Show Details

Calories 35kcal (2%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 0.3g (0%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.03g Sodium 199mg (8%) Potassium 213mg (6%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 825IU (17%) Vitamin C 91mg (101%) Calcium 24mg (2%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 35 kcal

% Daily Value*

Calories	35kcal	2%
Carbohydrates	7g	2%
Protein	1g	2%
Fat	0.3g	0%
Saturated Fat	0.1g	1%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	0.03g	0%
Sodium	199mg	8%
Potassium	213mg	5%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	825IU	17%
Vitamin C	91mg	101%
Calcium	24mg	2%
Iron	0.4mg	2%