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How to Make Mexican Pickled Jalapenos - A Step-by-Step Guide

Spice up your meals with the delicious and tangy flavor of Mexican pickled jalapenos. These fiery peppers are a staple in Mexican cuisine and add a kick of heat to any dish. Whether you're a fan of spicy food or just looking to add some zip to your meals, pickled jalapenos are the perfect condiment to have on hand.

While you can easily buy pickled jalapenos at the store, making your own at home allows you to customize the flavor to suit your preferences. You can control the level of s...

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Ingredients

  • 2 pounds fresh jalapeno peppers
  • ½ cup thinly sliced white onion
  • 1 large carrot, peeled and thinly sliced
  • 2 cups distilled white vinegar (5% acidity)
  • 2 cups water
  • 4 teaspoons pickling salt
  • 2 teaspoons white sugar
  • 4 cloves garlic, crushed
  • 2 teaspoons dried oregano
  • 4 bay leaves
  • 2 teaspoons black peppercorns, crushed
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon calcium chloride (such as Pickle Crisp®)

Information

  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Additional Time: 3 days
  • Total Time: 3 days 35 mins
  • Servings: 96
  • Yield: 6 pints

  • Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
  • Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
  • Toss jalapenos, onion, and carrots together in a bowl.
  • Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
  • Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
  • Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
  • Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
  • Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

    • Nutrition

    106 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 2348mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 8g
    • Total Sugars: 11g
    • Protein: 4g
    • Vitamin C: 104mg
    • Calcium: 68mg
    • Iron: 3mg
    • Potassium: 613mg

    Categories

    Spicy recipes
    Tangy recipes
    Crunchy recipes
    Zesty recipes
    Flavorful recipes