Pickled jalapeno peppers recipe Share this recipe on Facebook
Easy homemade pickled jalapeno peppers, great as a Mexican condiment or ingredient in recipes such as nachos, tacos, enchiladas, salsas and more. Pickled jalapenos can be refrigerated for several months so you can make more by increasing the ingredients proportinally - just make sure that the chiles are covered in the pickling liquid.
Preparation time: -, Cooking time: -, Serves: 8
Fresh jalapeno chiles
1 bay leaf
1/2 tsp whole black pepper corns
1 garlic clove, halved
1/2 tsp mustard seeds
1 cup white wine vinegar
1/4 cup olive oil
1 tsp cosher salt
1/4 cup water
Wash the jalapeno peppers and slice in rings 1/4 inch thick. Pack loosely in a jar. Add the bay leaf, black pepper corns, garlic and mustard seed (you can tie these in a bag and discard later).
Heat the white wine vinegar, olive oil, salt and water to a boil and pour over the jalapeno chiles. Cover the jar with the lid and tighten. Let it cool down and then refrigerate.
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