Pickled Jalapeños

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Pickled Jalapeños
Pickled Jalapeños
1 lb. fresh jalapeño peppers
4 cups water
1/4 cup pickling or sea salt
4 cloves garlic, sliced
2 cups white vinegar

Makes: 12 servings

1. Rinse peppers and place in a large glass bowl or several glass jars.

2. Combine water and salt in a medium saucepan. Bring to a boil; remove from heat and let cool to room temperature. Pour over peppers; cover and refrigerate for at least 8 hours.

3. Drain liquid, then add garlic and vinegar to peppers. Cover and refrigerate for at least 2 days before serving. May be stored in the refrigerator for up to 2 weeks. 

Tip: You can use the same recipe to make pickled serrano peppers.

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