The jalapeños made me do it.
This past New Years Eve we were celebrating at my friend Mandy’s house, doing those things that people do on that auspicious night. Everyone brought a little something to nosh on and there was quite the spread to complement the flowing toasts and the Santa-inspired-karaoke caroling going on in the other room.
So we ate, we sang and then the secret weapon came out.
As the others were piling chicken wings and side salads to their plates, Mandy pulled me aside and with a devious grin and flashed the goods: her famous Pickled Jalapeños.
She was sharing her last bottle from her secret stash with me. We were like two 6 year olds hoarding our Halloween candy in the hall closet as we hid from any lurking siblings.
And then things took a nasty turn.
It was time to bid our final New Year’s wishes and hit the road, but I was still thinking about those damn jalapeños. So what did I do? I hijacked the bottle of straggling peppers. Her last bottle! She laughed and being the good friend she is generously said to take it and enjoy it.
Mandy replenished her cupboards with another pickled batch shortly thereafter but they never last long around her house. We’re planning a pickling date soon and this time you can be sure I’ll leave with only the jalapeños I came with. Maybe.
This recipe makes 3 to 4 pints per batch but Mandy usually triples the recipe to make 3 batches and keeps the brine warm on the stove in between pickling batches.
Easy Pickled Jalapeños
adapted from examiner.com
makes 3-4 pints
5 cups white vinegar
1 cup water
4 teaspoons pickling salt
2 teaspoons sugar
2 pounds jalapeños peppers or banana peppers pepperocini, washed and stemmed, and cut into 1/4″ rounds
1 carrot, peeled and sliced into 1/4 inch slices (3-5 slices per jar)
4 mexican green onions (white part only, 1 per jar)
9-12 cloves of garlic, 3 per jar
1. Prepare boiling water bath and keep jars and lids hot (tips here)
2. Combine vinegar, water, salt and sugar in a stainless steel or enamel non-reactive 2-quart saucepan, bring to a boil then turn to low and cook until sugar and salt dissolve. Cover and keep hot.
3. In clean hot jars, layer 3 cloves garlic, 1 Mexican green onion and 3-5 slices of carrot. Pack jars with jalapeños, packing tightly but careful not to crush. Pour hot brine over the top of jalapeños. Tap jars on countertop to remove any bubbles. Wipe rims, apply canning lids and tighten bands on jars.
4. Process bottles in a boiling water canner for 10 minutes. Cool and store in dark place for up to one year.
Jalapeños are just one of the delicious by-products of Cinco de Mayo and boy has there been a plethora of recipes floating on the www.
One set of recipes I’ve been totally craving and will be making this weekend is thanks to Terilyn and Jenny at Spoon Fork Bacon and the recipes they created for my last issue of Foodie Crush. Get the deets on these delicious recipes here.
Your Mexican fiesta is well in hand if you just follow their lead.
photos > Spoon Fork Bacon
And now my Friday faves:
1. While I was putting together my round up of tomatillo recipes I lit upon these limey sweets from Created by Diane. Oh my word. They’re coming to the party too.
2. Don’t let the sombreros overshadow the proper fancy hats. It’s Kentucky Derby time and another perfect excuse for a party with these Mint Julep inspired recipes
3. I wasn’t able to fit this conference into my schedule and so I’ll be following the tweets to stay in the loop
4. This weekend while I’m working on recipe posts for May I’ll be referring to my just arrived brand-spankin’ new copy of this book from one of my favorite food photographers
5. Congrats to all all of the contenders and winner in the Saveur Best Food Blog contest. If I’ve said it once, this proves it again: food bloggers are kickin’ it with talent.
6. Foodie Crush magazine submissions are underway and I want yours!
7. In my ever continuing obsession with finding the best e-mail client I’ll be trying out this one that Aimee recommended via Twitter. I’ll let you know what I find.
8. My KitchenAid pasta attachment is coming out to play thanks to Paula’s recipe
9. If I feel crafty I’ll give this a go. It reminds me of my 5th grade project making astronaut helmets. Ding! Gotta try that with Smudge!
10. I’ll be selecting the winner of my $100 Visa Card and Harabu House giveaway this Sunday so don’t forget to enter!
Related Posts
Grilled Stuffed Pasilla Peppers
Nacho Taco Salad
Roasted Tomatillo and Green Olive Salsa
Chile Verde Huevos Rancheros
Spicy Chicken and Hominy Soup
Thanks for reading and please keep in touch. Subscribe to Foodie Crush and follow me on Twitter, Facebook and Pinterest and check out Foodie Crush magazine and Cookie Cravings cookbook.
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Averie @ Averie Cooks says
Fabulous post. I recently canned hot pepper jelly after it went out of stock (seasonally) at TJs and the storebought at the regular groc store was a little lackluster. I love all things pickled, vineagared, canned, and with heat. Love your jalepenos!
Kathryn says
Pickled jalapeños sound immense! I think I’d want to eat them on everything.
Gin says
I better get an invite to that pickling date! :) Mandy does have some weaponry when it comes to secret ingredients. I may have had one of those jalapeños in a famous Zach bloody mary.
heidi says
Oh you’ll be invited. And BMs may be in order.
Melissa @ Bless This Mess says
I seriously heart canning. It’s such a lost art. Way to bring it back. Every time I’ve pickled something the texture is always a bit softer than the store version. Do you have any thoughts on that? Are these comparable in texture to a classic nacho jalapeno? I’m going to try either way… I’m super excited about the recipe!
Thanks a million. M.
heidi says
I’ve been trying to do more of it the past few years, but last year was a total bust but this year I have some great inspiration so am ready to roll out the canner. I’ve read the best way to keep them crisp is to make sure you only water bath them for the amount of time given (10 min in this case.) I had the same problem with bread and butter pickles a few years ago. Limp pickles = no bueno.
Yvonne says
The pickled jalepenos are amazing! We put them on everything! My favorite is straight from the jar…btw, the carrots and garlic are delicious too! You rock Mandy! Please include me in the next canning session. Looking forward to the cocktails too!
Deborah says
When I was pregnant with my son, I craved pickled jalepenos like nothing else. But I’ve never made them myself. I see some of these in my very near future!
Denise says
Awesome recipe I remember my Aunt she really love this appetizer. Love it.
wakanetwork says
It looks pretty delicious! Looking forward for your more inspiring recipes.
Anna Marcus says
I was craving for the pickled jalapenos for quite a long time and then after visiting this site I resolved to try them out using the recipe that has been provided. Trust me they taste great. I can’t wait to make them again some time.
Kari says
Where did you find your jars?
Thanks,
Kari
heidi says
Hi, they’re Weck canning jars and I bought them at Crate & Barrel. They come in several sizes too.
Donna says
I have never wanted to make pickled carrots. Until now. Thanks for inspiring me once again.
Rachel (teacher-chef) says
YUM – made these without carrots and without boiling my canning jars – opened them a week later with family & we loved them!
Judy says
I was thinking I’d make some of these for hubs who loves anything jalapeno but you lost me at white vinegar. Did you know that white vinegar is a petroleum product? It’s great for cleaning but I’d just as soon can with motor oil. Would it be safe to substitute cider vinegar?
Spenser says
I know its been a while since this recipe was posted, but I’m glad i dug to the 3rd page of google results while searching for a pickled jalapeno recipe! I added peppercorns to the brine but otherwise followed instructions exactly and boy are they a hit!! Thanks for sharing the love.
PS JUdy your comment about white vinegar being a petroleum product is false. White vinegar is a by-product of the distillation of corn, not that there is anything wrong with petroleum products (chap stick) but they usually aren’t suitable for food production, NOT EVERYTHING YOU READ ON THE INTERNET IS TRUE!
Rain says
This looks like a great recipe, but it’s a whole lot more vinegar than I have used in the past. Usually more like a 1:1. Sounds like people love them, but are they super ‘sharp?’ Have you tried different ratio? Thanks!
heidi says
No I haven’t tried a different ratio. I think they’re perfect as is, but feel free to give it a go.
Dan says
I got into the canning routine a few years ago to preserve my enormous summer crop for winter use. The first year the pickled jalapenos were mushy but very tasty. Then I discovered Ball’s “Pickle Crisp Granules,” a natural calcium chloride product with great results. I add 1/4 teaspoon per quart or 1/8 teaspoon per pint right to the jars before adding the hot liquid, and now my pickles are tasty and crunchy.
Michael says
I am definitely going to whip of a batch of these and try them with chili or nachos!
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