Mexican recipes

Pickled jalapeno peppers

Name: Pickled jalapeno peppers
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Mexican
Ingredients: Fresh jalapeno chiles; 1 bay leaf; 1/2 tsp whole black pepper corns; 1 garlic clove, halved; 1/2 tsp mustard seeds; 1 cup white wine vinegar; 1/4 cup olive oil; 1 tsp cosher salt; 1/4 cup water

4 (1) 10 min Serves 8 Mexican

Easy homemade pickled jalapeno peppers, great as a Mexican condiment or ingredient in recipes such as nachos, tacos, enchiladas, salsas and more. Pickled jalapenos can be refrigerated for several months so you can make more by increasing the ingredients proportinally - just make sure that the chiles are covered in the pickling liquid.

Ingredients

Fresh jalapeno chiles
1 bay leaf
1/2 tsp whole black pepper corns
1 garlic clove, halved
1/2 tsp mustard seeds
1 cup white wine vinegar
1/4 cup olive oil
1 tsp cosher salt
1/4 cup water

Method

Wash the jalapeno peppers and slice in rings 1/4 inch thick. Pack loosely in a jar. Add the bay leaf, black pepper corns, garlic and mustard seed (you can tie these in a bag and discard later).

Heat the white wine vinegar, olive oil, salt and water to a boil and pour over the jalapeno chiles. Cover the jar with the lid and tighten. Let it cool down and then refrigerate.

Comments (4)

Margie Sep 14, 2009

anyone have a recipe for sliced jalepeno peppers that are canned, but doesn't need to be refrigerated afterwards

admin Sep 17, 2009

Margie, you can use this recipe and you don't have to refrigerate the jalapenos. Refrigerating is optional. The vinegar and salt will preserve jalapenos for a long time.

Lyn Jul 27, 2010

Hello, just tried recipe yesterday. How long before the peppers can be eaten?

Admin Jul 28, 2010

Lyn, you should let the jalapenos marinade for about a week before using them. This will give them time to become tender and infuse with the spices.<br><br>Of course you can try a slice at any time; if it tastes good, its ready, if not, give it a few days more.

← Back to recipes