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Pickled Jalapeños

Pickled Jalapeños

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Difficulty: Easy

Total Time: 1 hr 15 mins

Active Time:

Makes: 1 pound

These pickled jalapeños can be served with everything from eggs and toast for breakfast to roasted chicken at dinnertime. They also give an added kick to CHOW’s Extra-Spicy Bloody Mary.

What to buy: Crab boil spice mix can be found next to the seafood counter at your local grocery store, or you can make your own. The dry and liquid versions can be used interchangeably.

Note: Although the jalapeños are best after 2 weeks, you can eat them before then; the 2-week time period just allows the flavors to develop. The jalapeños can be stored in plastic containers in the refrigerator or canned in sterile quart-size jars; once a jar is opened, the jalapeños will keep in the refrigerator for up to 1 month.

This recipe was featured as part of our Chile Pepper Recipes photo gallery.

Instructions

  1. 1Combine all ingredients in a nonreactive 2-quart saucepan over medium heat.
  2. 2Bring to a simmer and cook until jalapeños are very soft, about 25 minutes.
  3. 3Remove from heat and allow to steep for 30 minutes; remove bay leaves.
  4. 4Can jalapeños in sterile quart-size jars or place in plastic containers in the refrigerator. Try to resist eating them and store for 2 weeks before using so the flavors develop well.
  • Pickled Jalapeños
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