I love spicy food, but jalapeños just aren’t something I use tons of at any one time. Since I feel a little odd just buying one pepper, the rest of the bag usually ends up going bad. After realizing how easy it is to make pickled jalapeños, I don’t think I’ll ever be running into a bag of half decomposed jalapeños at the bottom of my vegetable drawer again.
Tart and piquant, these pickles make an awesome snack with a frosty beer and can be used as a condiment for your favorite Mexican dish. I even like adding these to sandwiches like banh mi and tortas.
I made a smallish portion for those of us with tiny refrigerators, but if you have the room, this is a great way to preserve that giant pack of jalapeños you picked up at Costco last week.
📖 Recipe
Equipment
Units
Ingredients1x2x3x
- ½ cup white vinegar
- ½ cup water
- 1 bay leaf
- 2 tablespoons kosher salt
- 2 teaspoons black peppercorns
- 2 teaspoons honey (optional)
- 6 jalapeño peppers (sliced into ¼" wheels)
- 1 carrot (peeled and cut into ¼" wheels)
- 1 medium onion (peeled and cut into 16 wedges)
- 6 cloves garlic (peeled)
Instructions
- Remove the seeds and white pith of the 6 jalapeño peppers if you want them less spicy
- Put the ½ cup water , ½ cup white vinegar , 2 tablespoons kosher salt , 2 teaspoons honey , 1 medium onion , 6 cloves garlic , 2 teaspoons black peppercorns , and 1 bay leaf in a non-reactive (stainless steel) saucepan and bring to a boil over medium high heat. Continue boiling until the jalapeños have gone from a vivid green to an earthy olive green. Turn the heat off and allow the jalapeño pickles to cool.
- These jalapeño pickles can be stored for a very long time in a sealed container in the fridge. Serve with tacos, nachos, or just about any of your favorite Mexican foods.
Nutrition Facts
Pickled Jalapeños (escabeche)
Equipment
- 1 small stainless saucepan
- 1 Glass Storage Containers
Ingredients
- ½ cup white vinegar
- ½ cup water
- 1 bay leaf
- 2 tablespoons kosher salt
- 2 teaspoons black peppercorns
- 2 teaspoons honey (optional)
- 6 jalapeño peppers (sliced into ¼" wheels)
- 1 carrot (peeled and cut into ¼" wheels)
- 1 medium onion (peeled and cut into 16 wedges)
- 6 cloves garlic (peeled)
Instructions
- Remove the seeds and white pith of the 6 jalapeño peppers if you want them less spicy 6 jalapeño peppers
- Put the ½ cup water , ½ cup white vinegar , 2 tablespoons kosher salt , 2 teaspoons honey , 1 medium onion , 6 cloves garlic , 2 teaspoons black peppercorns , and 1 bay leaf in a non-reactive (stainless steel) saucepan and bring to a boil over medium high heat. Continue boiling until the jalapeños have gone from a vivid green to an earthy olive green. Turn the heat off and allow the jalapeño pickles to cool. ½ cup white vinegar, ½ cup water, 1 bay leaf, 2 tablespoons kosher salt, 2 teaspoons black peppercorns, 2 teaspoons honey, 1 carrot, 1 medium onion, 6 cloves garlic
- These jalapeño pickles can be stored for a very long time in a sealed container in the fridge. Serve with tacos, nachos, or just about any of your favorite Mexican foods.
