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Big Batch of Pickled Jalapenos

June 11, 2021 By Patrick 2 Comments

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This recipe is perfect if you want to introduce your friends and family to the joy of homemade Pickled Jalapenos!

You’ll end up with 4 quart-sized jars to dole out (or 8 pint-sized jars) and your peeps will be blown away by the difference between your homemade batch and store-bought options.  

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.

How To Make a Huge Batch of Pickled Jalapenos

I used quart-sized Mason jars for this batch of pickled heaven, but feel free to store them in smaller jars — just keep in mind that glass is the best choice of storage for this vinegar-based brine. 

You’ll usually get around 8-10 jalapenos in a single pound, but for this batch I was starting with bigger jalapenos:

Single fresh jalapeno before simmering

So I used 30 of them to get to 4 lbs. 

Weighing four lbs. worth of fresh jalapenos

Don’t forget that it’s always best to use caution when handling hot chile peppers — especially if you’re handling four pounds worth!

There’s lots of chopping involved, so if you’re sensitive to spicy foods you can always consider wearing gloves.  I usually skip gloves knowing that I won’t touch my eyes or nose until I wash my hands after the big chop. 

4 lbs. jalapenos after being chopped up

And if you’re convinced your massive pile of sliced jalapenos will never fit in four measly jars, well…you’re right on track!  Once they rest in some hot liquid they’ll take up less space. 

I used a 5-quart saucepan to simmer these beauties, but it was a tight fit!   Feel free to chop everything up and then cook them off in two batches if you’re using a smaller pan. 

Start by slicing up 2 onions and roughly chopping 15-20 garlic cloves (approx. 1 head of garlic).   Add these to the saucepan along with a glug of oil.

Cooking onion and garlic in the saucepan

As the onion cooks you can gather the spices:

2 teaspoons cumin seeds 
2 teaspoons Mexican oregano  What is Mexican Oregano?
1 teaspoon black peppercorns

Dry spices for the pickled jalapenos

I usually give it all a quick crush in the molcajete, but keep in mind that you can always use powdered spices and get an equally good result. 

Add the spices to the saucepan and give ’em a good stir into the heat. 

Adding crushed spices to the onions

Then add the remaining ingredients:

4 lbs. sliced jalapenos
5-6 sliced carrots
4 tablespoons salt (Kosher or sea salt)
6 cups white vinegar
4 cups water

Adding sliced jalapenos to the saucepan

Give it a good stir, cover, and bring to a boil. 

Once it’s boiling you can remove it from the heat and add the mixture to your jars. 

Adding jalapenos to Mason jars and filling with brine

I find it easiest to use tongs to fill up the jars with the jalapenos, and then use a measuring cup to pour the brine in at the end. 

You should have plenty of brine so be sure to fill the jars to the top — that’s the key to giving the jalapenos their flavor!

Four pounds worth of pickled jalapenos in quart-sized jars

You can take a taste now for a preview, but they won’t have their full flavor until they rest overnight in the brine. 

I usually let them cool on the counter for a bit, then cap them and store them in the fridge. 

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.

The next day you’ll have some real deal Pickled Jalapenos on your hands!

They absorb loads of flavor from the brine and I eat them straight from the jar.   But of course, they will also work great on your tacos, enchiladas, eggs, and even cheeseburgers.

Once they’ve brined overnight all that’s left to do is hand them out to your friends and family.  Just don’t forget to keep some for yourself 🙂  

Buen Provecho. 

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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.

Big Batch of Pickled Jalapenos

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.)
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 32
Calories: 34kcal
Author: Mexican Please

Ingredients

  • 4 lbs. jalapenos (30-40 jalapenos)
  • 5-6 carrots
  • 2 onions
  • 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. 
Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

 

 

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Comments

  1. Duna Illiano

    June 12, 2021 at 1:45 am

    5 stars
    How long can they be preserved? Must they necessarily be kept in the fridge? What we do here in Italy is pour the brine piping hot, then close the lids tight and turn the jars upside down for vacuum sealing. Can I do this? Thank you,

    Reply
    • Patrick

      June 21, 2021 at 10:11 am

      Hey Duna, most likely you can, but I never feel comfortable saying yes because I haven’t tried any long term preserving with this recipe myself and can’t speak from firsthand experience. Cheers.

      Reply

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