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.)
- 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
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.
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.
Calories: 34kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 191mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2208IU | Vitamin C: 69mg | Calcium: 21mg | Iron: 1mg