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.
Recipe courtesy of Food Network Kitchen
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Easy Pickled Jalapenos
Total:
45 min
Prep:
5 min
Inactive:
30 min
Cook:
10 min
Yield:
1 pint
Level:
Easy

Nutrition Info

Healthy
Total:
45 min
Prep:
5 min
Inactive:
30 min
Cook:
10 min
Yield:
1 pint
Level:
Easy

Nutrition Info

Healthy

Ingredients

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.

Cook's Note

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

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