Pickled Jalapeños
There's nothing better than preparing your own homemade Jalapeño chiles! Spicy and delicious, these pickled Jalapeños are prepared with Jalapeño chiles, carrots, garlic, green onion, fava beans, cauliflower, raisins, zucchini, corn, and vinegar, among other ingredients, for a crunchy, tangy, and slightly sweet combo that makes a great topping for tacos, burgers, and more!
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Ingredients
10
Portions
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Preparation
30 mins
20 mins
Easy
  • In a pot, add about 1 quart of water, cover, and bring to a boil over high heat. Add all vegetables and chiles. Once it comes to a boil again, let simmer for 3 minutes.
  • For the brine: In a saucepan, place vinegar, water, salt, and sugar. Stir with a spoon, bring to a boil, and let simmer for 5 minutes.
  • Drain cooked vegetables with a colander to remove excess water. Place them on a plastic container or a canning jar and pour in brine while still hot. Let rest in a dry and dark place from 4 to 7 days before using so they cure and the aromas meld.
  • For canning pickled Jalapeños on clean jars, follow the next steps:
  • Place a sterilized jar on a clean and dry kitchen towel. Using a spoon, place vegetables inside the jar. Add aromatic herbs and allspice berries and press with the spoon. Add boiling brine leaving at least 0.3 inches free between the mouth of the jar and its content. Remove any air bubbles with a knife. Tightly close the jar and let cool at room temperature in a dark place. Label with the name of the product, elaboration date, and expiration date. Let pickled Jalapeños rest in a fresh and dark place, like a pantry, for 4 to 7 days before using so they cure and the aromas meld. Once opened, keep pickled Jalapeños in the fridge.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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