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Pickled Jalapenos Recipe


I love pickled jalapenos, they're great on hamburgers and hot dogs. They are also a great way to add some extra flavor and texture to steaks or pork chops.

You can follow our pickled jalapeno recipe but use any peppers you have on hand. It is especially good with serrano or spicy Hungarian peppers.

Pickled Jalapenos Recipe

Pickled jalapenos

Pickled Jalapenos Ingredients

2 1/2 cups water
2 1/2 cups cider vinegar
2 bay leaves
1 tablespoon whole coriander seeds
4 cloves garlic
1/2 onion, sliced
2 tablespoons kosher salt
1 pound jalapenos, cut into 1/4" thick slices

Pickled Jalapenos Instructions

Clean your jars well.

Combine all the ingredients except for the jalapenos in a pot and bring to a boil.

Fill jars with the jalapenos then spoon or pour the liquid into your jars, leaving 1/2 inch at the top and making sure the jalapenos are completely submerged. Some people prefer to strain out the spices, other people like to leave them in the jars.

Be sure to remove all air from the jars. Tapping the side of the jars can help, as can using chopsticks or other long, thin objects to release and air bubbles.

Wipe the tops of the jars and apply the lids and rings.

Once the jars are cool place them in the refrigerator, they will last for up to 6 weeks.

The pickled jalapenos are ready for eating right away but the flavor will continue to develop the longer they are in the liquid.

Photo Credit: cjmartin


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