Pickled Jalapeños Recipe
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.
- 1 pound jalapeños
- 2 carrots, peeled and sliced on the bias into 1/2-inch pieces
- 2 teaspoons crab boil spice mix, such as Zatarain’s
- 4 cups cider vinegar
- 1 tablespoon whole black peppercorns
- 6 medium bay leaves
- 2 tablespoons kosher salt
- 12 medium garlic cloves, peeled
- Combine all ingredients in a nonreactive 2-quart saucepan over medium heat.
- Bring to a simmer and cook until jalapeños are very soft, about 25 minutes.
- Remove from heat and allow to steep for 30 minutes; remove bay leaves.
- Can 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.