Jalapenos … it's the first pepper we Americans think of when we think of Mexican flavors. If you want a stash of fresh, a bit spicy, and crunchy peppers to enhance your meals, this Flavorful Pickled Jalapenos recipe is for you. No canning equipment needed, just a couple of jars and some simple ingredients.
Choosing and using good jalapenos
- Wear gloves or put your hands in plastic bags to handle peppers.
- To reduce the heat, cut out the membranes and clear all of the seeds out.
- If you happen to not wear gloves and you get some of the oil from the jalapeno on your fingers, DO NOT touch your eyes, nose, or any other sensitive part of your body!
- However, if you DO touch a sensitive part, you can apply milk or bread ... or milk-soaked bread! We have a hilarious family story of a family member with milk-soaked bread in nasal passages ... We'll not expound any further!
- As jalapenos age, they develop white striations or stretch marks. The older a jalapeno is, the spicier it will be.
- As jalapenos age, they will also turn red. So red jalapeno peppers will be spicier ... and mostly likely will also have white striations. Hot, hot, hot!
- Look for smooth, tight, glossy skins. This is an indication that the peppers are younger and probably less spicy.
Ingredients for quick pickling jalapenos
Fresh jalapenos, garlic, onion, coriander seeds, peppercorns are layered into a jar, then topped off with a boiling vinegar and salt mixture. It's quick, delicious, and lasts in the fridge for many weeks. That is, if you can keep your fingers out of the jar!
These peppers are the perfect accompaniment for all your Mexican meals, of course, but do yourself a favor and try them on sandwiches, hamburgers, in cornbread, and even with eggs, whether fried or scrambled. They'll put the "devil" in your deviled eggs, too! SO good.
- 8-10 jalapeno peppers stem removed, sliced
- 4 cloves garlic, whole and peeled
- 2 Tablespoons coriander seeds 1 for each pint jar
- 2 Tablespoons black peppercorns 1 for each pint jar
- ½ medium onion sliced thin
- 3 cups white vinegar
- ¼ cup salt
- 1 pint-size glass canning jars
- Put the vinegar and salt in a saucepan. Bring to a boil while you cut and layer the vegetables and spices into the jars.
- Starting with the sliced onion, put a layer in the bottom of two pint jars. Add sliced jalapenos to the halfway point. Add a clove of garlic. Add ½ Tablespoon of coriander seeds and peppercorns to each jar. Add another layer of onion, then finish with sliced jalapenos, another clove of garlic, and the rest of the spices.
- Pour half of the hot vinegar-salt mixture over the first jar, covering the peppers. Pour the other half over the other jar. Allow to cool before storing in the refridgerator.
- Bon Appétit!