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Mexican Pickled Jalapenos

Mexican Pickled Jalapenos

Cost $10, save $15

Source: Recommended by CookPal

  • 5 Min
  • 96 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 2 pounds fresh jalapeno peppers
    • 🧅 ½ cup thinly sliced white onion
    • 🥕 1 large carrot, peeled and thinly sliced

  • Liquids

    • 2 cups distilled white vinegar (5% acidity)
    • 💧 2 cups water

  • Seasonings

    • 🧂 4 teaspoons pickling salt
    • 2 teaspoons white sugar
    • 🧄 4 cloves garlic, crushed
    • 2 teaspoons dried oregano
    • 4 bay leaves
    • 2 teaspoons black peppercorns, crushed
    • 2 teaspoons cumin seeds
    • 1/2 teaspoon calcium chloride (such as Pickle Crisp®)

STEPS

1

Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove seeds as desired.

2

Inspect six pint-sized jars for cracks, immerse in simmering water, and prepare lids by washing them in warm soapy water.

3

Toss jalapenos, onion, and carrots together in a bowl.

4

Combine vinegar, water, pickling salt, and sugar in a saucepan. Bring to a boil and stir until sugar dissolves.

5

Place garlic, oregano, bay leaf, crushed peppercorns, and cumin seeds into each jar and distribute the jalapeno mixture evenly.

6

Pour boiling pickling liquid over vegetables, leaving 1/2 inch headspace. Add calcium chloride and remove any air bubbles.

7

Clean jar rims, place lids, and close tightly.

8

Process jars in boiling water bath for 10 minutes, then let cool for 24 hours before serving.

NUTRIENTS

Per 1 serving

🔥

106

Calories

  • 4
    Protein
  • 21
    Carbs
  • 2
    Fats

💡 Use jalapenos from your garden for the freshest flavor.Ensure the vinegar has 5% acidity for safe canning.Let jars rest for at least 2 days to allow flavors to develop.