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Pickled Jalapeños

Russ Myers


Serve whole, with Mexican dishes, or remove the seeds then chop and use to season any recipe that is improved by a little bit of sweet heat.

★★★★★ 2 votes
1 Quart
15 Min
15 Min


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1 lb. jalapeño peppers
2 1/2 C. water
2 1/2 C. white distilled vinegar
3 Tbs. sugar
3 Tbs. kosher salt
2 bay leaves
2 Tbs. whole coriander seeds
3 cloves garlic, peeled
2 Tbs. black peppercorns

How to Make Pickled Jalapeños


  • 1Pierce each pepper three times with a sharp paring knife and place them in a large glass preserving jar.
  • 2In a non-reactive saucepan, bring the other ingredients to a boil, reduce heat and simmer for five minutes.
  • 3Remove from heat and pour the brine over the peppers.
  • 4Place the lid on the jar and let cool.
  • 5Once cool, refrigerate for at least a week before using, if possible.

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About Pickled Jalapeños

Main Ingredient: Vegetable
Regional Style: Mexican

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