The best recipe for easy homemade pickled jalapeños! They are spicy, crunchy, and slightly adicting. Put them on Sandwiches, burgers, pizza, tacos, or nachos.
These are so good, my family eats them straight out of the jar.
HOW TO MAKE PICKLED JALAPEÑOS
- Sterilize 4 - quart glass jars.
- Wash vegetables, peel the garlic and carrots, then cut veggies in ½ inch slices.
- Layer the jalapeños, carrots, celery, and garlic cloves in the hot jars until all are used. Adding 1 red onion to this recipe is also delicious!
- In a sauce pan bring the vinegar to a boil, then remove from the heat and whisk in oil. Then add spices. Pour this mixture over the chilies and other ingredients.
- Put the lids on while they are still hot. Screw them on really tight and turn them upside down. This will force the air out of them and create a vacuum seal.
- Allow vegetables to marinate for a minimum of 5 days at room temperature. Then refrigerate. They last refrigerated up to 1 year in an airtight sterilized mason jar.
Note: Part of the vinegar may be substituted with water to make a lighter pickling sauce. Also, to make a milder dish, thoroughly remove the veins and seed of the jalapeño.
HOW TO STERILIZE JARS FOR CANNING
The best way to sterilize glass jars, put them into boiling water and let them boil for five minutes. Carefully take hot jars out of the water and let them stand on a clean kitchen towel. Don't forget to also sterilize the lids. The dishwasher method is not recommended! Dishwashers don't get them hot enough, and not all bacteria will be destroyed.
USING PICKLED JALAPEÑO
- Garnish a tostada ( a fried tortilla topped with beans, shredded meat, shredded lettuce and sliced avocado)
- Add to a creamy dip for fried tortillas
- A topping for burgers, nachos, or pizza
- Add to a fresh leafy salad with vinaigrette
- Tuck inside a quesadilla
- Serve with all egg dishes, and add to omelettes
LOVERS OF HOT CHILI PEPPER
Frequent chili eaters seem to develop an immunity to the heat of chilis, but they can lose their immunity over a period of blander eating. To cool a chili-fired mouth, enjoy a bite of rice, tortilla or bread. Or a nice cold beer!
Recipe
EASY HOMEMADE PICKLED JALAPEÑOS
Ingredients
Veggies:
- 12 cups fresh jalapeños (I used about 32)
- 4 large carrots
- 6-8 celery stalks
- 1-2 white onions - peeled and quartered (optional)
Pickling Sauce:
- 8 cups white distilled vinegar - or a little more to cover
- 2 cups water - or a little more to cover
- 3 tablespoon whole black peppercorns
- 2 tablespoon whole allspice
- 3 tablespoon dried oregano
- 12 sprigs thyme
- 2 heads garlic - peeled
- 12 bay leaves
- 2 tablespoon salt
- 1 ½ cup olive oil
Instructions
- 1. Sterilize 4 - quart glass jars.2. Wash vegetables, peel the garlic, onion (if using), and carrots. Then cut veggies in ½ inch slices. 3. Layer the jalapeños, carrots, celery, and garlic cloves in the hot jars until all are used. Add about 3 bay leaves, and 3 sprigs of fresh thyme into each jar.4. In a sauce pan bring the vinegar and water to a boil, then remove from the heat and whisk in oil. Next add spices.5. Pour this mixture over the chilies and other ingredients. 6. Put the lids on while they are still hot. Screw them on really tight and turn them upside down. This will force the air out of them and create a vacuum seal. Allow vegetables to marinate for a minimum of 5 days at room temperature. Then refrigerate. They last refrigerated up to 1 year in an airtight sterilized mason jar.
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