Here’s a pickle mix for jalapeño lovers! Serve this at your next BBQ and watch them disappear!

Calling All Jalapeño Lovers

If you love jalapeños as much as I do, then you’ll simply love this easy-to-make pickle mix.

Have a bumper crop of peppers? You have a choice to process them so you can “put them up” for later use. Otherwise, you can let them sit in your refrigerator to cure for more immediate use.

Whole, Halved Or Sliced

You can prep your jalapeños any way you like them.

If you thinly slice them horizontally, they’ll pickle up very quickly–within a few hours. Same goes for thin slices lengthwise.

You could also keep them whole, but you’ll have to cut a few slits in them so they don’t explode. I choose to do halves because I like to be able to lay them on top of my burgers.

You can just pickle the peppers if you want to do so. I like to add other veggies into the mix, and thinly sliced carrots and onions are my choice. The carrots add just the right touch of sweetness into the mix.

More Heat

You can also control the heat in these pickles.

The ribs account for most of the heat, then the seeds. So if you want a milder pickle, remove the seeds and the white ribs. For more kick, remove the ribs, but keep the seeds. For a full blast, keep both the seeds and the ribs–the best way to accomplish that is to use the whole pepper.

The Recipe

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Jalapeño Pickle Mix

Here’s a pickle mix for jalapeño lovers! Serve this at your next BBQ and watch them disappear!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Appetizers, vegetarian dishes

Cuisine: American

Keyword: JALAPENO PICKLES

Servings: 3 pints

Calories: 133kcal

Author: Judith Hannemann

Ingredients

• 1 lb jalapeño peppers
• 4 carrots thinly sliced carrots
• 1 medium onion sliced thinly
• 3 cloves garlic crushed
• 2 cups white vinegar
• 2 cups water
• 3 tsp kosher salt
• 1 tsp coriander seed
• 1 tsp black/white/mixed whole peppercorns

Instructions

• Wash jalapeño peppers. You may use them whole, sliced in half lengthwise or sliced. For less heat, remove the seeds and ribs.
• Divide peppers, carrots and onion evenly between 3 clean pint mason jars. Place a clove of garlic in each jar.
• In a non-reactive saucepan, heat the water, vinegar, salt, peppercorns and coriander seed. Don’t let this boil. Maintain a gentle simmer over low heat for 5 minutes.
• Pour liquid over pepper mixture in each jar leaving 1/2-inch head space.
• FOR FRESH PACK: Seal jars and place in the refrigerator for about a week before using.
• TO WATERBATH CAN: Place jars in a waterbath canner with 1-2-inches of water over the top of the jars. After water comes to a boil, process for 10 minutes.

Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 2400mg | Potassium: 720mg | Fiber: 8g | Sugar: 12g | Vitamin A: 15217IU | Vitamin C: 188mg | Calcium: 85mg | Iron: 1mg

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