Pickled Jalapeños

Looking for some heat and a little crunch for your sandwiches, sides or just a fun snack, add some Pickled Jalapeños to the list.

These Jalapeños add in some extra flavor to enhance your dishes, but if you are looking for something closer to a Dill Pickle, check out that recipe and swap the cucumbers with sliced Jalapeños and enjoy.

Even though my family opens these in a few hours, after refrigeration, I recommend at least 2 days before use, so the flavors have time to marry together.

Ingredients:

  • 3 Cups sliced Large Jalapeños
  • 1 tsp Cinnamon
  • 1 tsp Allspice
  • 2 tsp Mustard Seed
  • 1 tsp Coriander
  • 1 tsp Bay Leaves
  • 2 tsp Garlic
  • 2 tsp Red Pepper flakes
  • 2 tsp Black Pepper
  • 4 Tbls Kosher Salt
  • 2.5 cups White Vinegar
  • 2 cups water
  • 2/3 cup Sugar

Instructions:

  • Add water, sugar, salt and vinegar to a saucepan and bring to a boil, stirring to mix.
  • Place slices Jalapeños in jars and leave room for spice mix and liquid.
  • Pour in water/ vinegar mixture.
  • Add in half of the spice mixture to each jar.
  • Close lid, shake and place in the refrigerator for 2 days, before use. (Note: They will be ready in a few hours, but the full flavor will take some time.)
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