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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!
Servings: 3 pints
- 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
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.
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