Recipe courtesy of Food Network Kitchen

Easy Pickled Jalapenos

Getting reviews...
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.
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 5 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 1 pint
  • Nutrition Info
Share This Recipe

Ingredients

Directions

Special equipment:
A heatproof 1-pint jar
  1. 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.
  2. 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.

4m Easy 98%
CLASS
32m Easy 99%
CLASS
21m Easy 100%
CLASS
38m Easy 86%
CLASS
18m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages