Homemade Pickled Jalapeños
What better time of the year to prepare pickled peppers than the end of Summer, when the peppers are in their last stage of maturity, bright and full of flavor. This recipe is similar to the one for the Pickle Habaneros that I posted last year. It is really easy to make and you can take advantage of the bounty of summer’s end, adding other types of vegetables like cauliflower, corn on the cob cut in pieces, zucchini in cubes, potatoes, and the like.
In Mexico, we also know these pickled peppers as “Chiles en Escabeche”, “Chiles en Vinagre” or “Chiles Curtidos”. And are a great companion in our sandwiches-tortas.
Make a large batch to give away as a gift for your friends and relatives that enjoy some spiciness in their lives.
Homemade Pickled Jalapeños
DIRECTIONS:
- Gather all your ingredients as indicated in the list above since this is a quick process. Wash and sterilize the Glass Canning Jar
, dry completely and have then ready. (Please check the ingredients list below) - Heat the olive oil in a non-aluminum pot over a medium-high flame.
- Add the carrots and stir cook for about 4-5 minutes, since they take longer to cook than peppers. Do not over-cook the vegetables, they have to have some crunchiness at the end.
, dry completely and have then ready. (Please check the ingredients list below)
- After that time, add the jalapeños, garlic, and onion. If you’re adding other types of vegetables, add them at this time. Cook, stirring frequently for another 7 minutes.
- Add the rest of the ingredients and bring to a boil and simmer for 5 minutes.
- Divided evenly between the jars. Let stand until cool. Cover and refrigerate.
The jalapeño pickles can be kept in the refrigerator up to a month.
HOMEMADE PICKLED JALAPEÑOS
Ingredients
- 2 Lbs. Jalapeño Peppers sliced*
- 2 cups of carrots peeled and sliced**
- 1 large white onion cut into large pieces
- 12 Garlic Cloves
- 2 cups of white vinegar
- 2 cups water
- 2 Tablespoon of olive oil
- 4 Bay leaves
- 4 springs fresh thyme or 1 1/2 teaspoon dry thyme
- 2 springs fresh marjoram or 1 1/2 teaspoon dry marjoram
- 1 teaspoon of black peppercorns crushed
- 1 Teaspoon Allspice berries crushed
- 1 Tablespoon sugar
- Salt to taste
- Glass jars with lids
Instructions
- Gather all your ingredients as indicated in the list above since this is a quick process. Wash and sterilize the Glass Canning Jar, dry completely and have then ready.
- Heat the olive oil in a non-aluminum pot over a medium-high flame.
- Add the carrots and stir cook for about 4-5 minutes, since they take longer to cook than peppers. Do not over-cook the vegetables, they have to have some crunchiness at the end.
- After that time, add the jalapeños, garlic, and onion. If you’re adding other types of vegetables, add them at this time. Cook, stirring frequently for another 7 minutes.
- Add the rest of the ingredients and bring to a boil and simmer for 5 minutes.
- Divided evenly between the jars. Let stand until cool. Cover and refrigerate.
- The jalapeño pickles can be kept in the refrigerator up to a month.
Notes
¡Buen provecho!
Mely,
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Rebecca Subbiah
August 28, 2013 at 1:12 amthese look good, wish I liked pickles
Mely
August 29, 2013 at 4:51 pmYou should try them Rebecca.
Nammi
August 28, 2013 at 12:10 pmwow, thats one flavorsome pickle!! I am learning quite a lot about mexican cooking from you mely 🙂
Mely
August 29, 2013 at 4:52 pmThanks for your comment Nammi.
Matt Salinas
September 15, 2018 at 9:27 pmThese are good. I just made a few pints. I think next time I will leave out the thyme and substitute Mexican oregano. Good though!
Chris
August 28, 2013 at 5:57 pmI bet those are some spicy jalapenos with their white lines!
Mely
August 29, 2013 at 4:52 pmHello Chris,
Indeed they are spicy. Those peppers with the white lines or veins are my favorite.
Jaron Pope
August 29, 2013 at 12:08 pmExcellent recipe! Mucho Gracias!
Mely
August 29, 2013 at 4:51 pmGlad you like it, Jaron.
Karen
August 29, 2013 at 5:15 pmSo much better than store-bought! We have jalapenos in the garden… I may have to make a few jars 🙂
Byte64
August 31, 2013 at 2:56 pmQuerida Mely,
después de varios años tengo jalapeños en mi balcón, así que podría ser muy buena idea preservarlos de esta manera.
Luego te dirè.
Un abrazo
Flavio
Mely
August 31, 2013 at 5:15 pmHola Flavio,
Felicidades por la cosecha de jalapeños, yo trate por varios años y me di por vencida. Pero los del mercado de agricultores de los Sabados estan muy buenos. Acabo de ir esta mañana a comprar más para hacer una segunda sesión de curtidos.
Saludos y te mando un abrazo,
Mely
Sandra
August 31, 2013 at 4:28 pmYum!
kumars kitchen
September 1, 2013 at 7:33 amthese pickled jalapenos are to die for,we use them in everything from pizzas to mac and cheese…loved this quick version…can't wait to try it out,thanks for sharing 🙂
La Dama
September 6, 2013 at 12:48 pmQue buena receta!
Kim Martinez
July 12, 2014 at 6:06 pmIs there a way to make these with a shelf life not just a month in the refrigerator?
Mely
July 13, 2014 at 1:49 amHello Kim Martinez,
Yes, after the peppers are done place them in clean jars and proceed to do some canning. The easier way is buying canning jars and lids, and boil the jars. There are a lot of resources online to help you with this step.
Saludos!
Rick N Teresa
July 17, 2016 at 2:30 pmI was wondering if we could do a hot water bath after for canning. Thanks.
Chris
September 17, 2015 at 3:45 pmI've made them twice. The first time they came out well. This recent batch tastes fine but the liquid came out very cloudy.
Bernadette Munoz
May 16, 2017 at 4:02 pmI love all your recipes! I just made a batch of these for my husband. I think he's going to love them!! Muchas gracias!
mmartinez
May 16, 2017 at 5:43 pmThank you for visiting!
Happy cooking!