Easy Pickled Jalapenos

Homemade pickled jalapenos are a treat to have on hand for chilis, tacos, salads and sandwiches. Pouring hot brine over them instead of[ boiling them gives them a pleasant fresh crispness instead of the soft texture of the store-bought variety.]

Total Time:
45 min
Prep:
5 min
Inactive:
30 min
Cook:
10 min

Yield:
1 pint
Level:
Easy

NUTRITION INFO
Ingredients
  • 2/3 cup white wine vinegar
  • 1/2 onion, sliced thinly (about 1/2 cup)
  • 1 tablespoon Kosher salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 5 large jalapenos, cut into 1/8-inch rounds
Directions
  • Special equipment: a heatproof 1-pint jar

  • Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.

  • Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

For a bit less heat, shake some of the seeds out of the jalapenos.


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    This recipe is featured in:

    Summer Produce Guide