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Epicurious

Pickled Jalapeños

Recipe information

  • Yield

    makes 3 pints

Ingredients

2 pounds fresh jalapeño peppers
5 cups white vinegar
4 teaspoons pickling salt
2 teaspoons sugar

Preparation

  1. Step 1

    Wash the peppers and cut them into 1/4-inch-thick slices. Tightly pack the jalapeños into 3 pint jars, being careful not to crush them. Set aside.

    Step 2

    In a medium saucepan, combine the vinegar, salt, and sugar with 1 cup of water. Bring the mixture to a boil over high heat and pour it over the peppers in the jars. Clean the rim of the jars with a clean towel and screw the canning lids securely on the jars. Process pints in a boiling water bath for 10 minutes. Place the jars in large pot and add enough water to cover the jars by 1 to 2 inches. Cover the pot and bring the water to a boil. Boil for 10 minutes. Turn off the heat, then carefully lift the jars out of the water and place on an absorbent towel. Let the jars cool completely. They can be stored for up to one year.

From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers. Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.
TagsPickleCondimentJalapeñoChileVegetableDairy FreeGluten FreeNut FreeVeganVegetarianEasyMake AheadMeal PrepPickle & PreserveCookbooks
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