Mexican Pickled Jalapenos

Name: Mexican Pickled Jalapenos
Prep time: 30 min
Cook time: 5 min
Total time: 4355 min
Ingredients: 2 pounds fresh jalapeno peppers; 0.5 cup thinly sliced white onion; 1 large carrot, peeled and thinly sliced; 2 cups distilled white vinegar (5% acidity); 2 cups water; 4 teaspoons pickling salt; 2 teaspoons white sugar; 4 cloves garlic, crushed; 2 teaspoons dried oregano; 4 bay leaves; 2 teaspoons black peppercorns, crushed; 2 teaspoons cumin seeds; 1/2 teaspoon calcium chloride (such as Pickle Crisp®)

4.4

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These taqueria-style pickled jalapenos are a great way to preserve jalapenos from your garden. This recipe is suitable for canning but make sure that the vinegar you use has 5% acidity. The pickled jalapenos go great with any Mexican dish.

Submitted by nch

Updated on November 24, 2024

Prep Time:

30 mins

Cook Time:

5 mins

Additional Time:

3 days

Total Time:

3 days 35 mins

Servings:

Yield:

6 pints

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Ingredients

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Original recipe (1X) yields 96 servings

2 pounds fresh jalapeno peppers
½ cup thinly sliced white onion
1 large carrot, peeled and thinly sliced
2 cups distilled white vinegar (5% acidity)
2 cups water
4 teaspoons pickling salt
2 teaspoons white sugar
4 cloves garlic, crushed
2 teaspoons dried oregano
4 bay leaves
2 teaspoons black peppercorns, crushed
2 teaspoons cumin seeds
1/2 teaspoon calcium chloride (such as Pickle Crisp®)

Directions

Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
Toss jalapenos, onion, and carrots together in a bowl.
Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

Recipe Tip

Wear disposable gloves when removing stems from (and cutting) jalapeño peppers.

Nutrition Facts (per serving)

106	Calories
2g	Fat
21g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 96
Calories 106
% Daily Value *
Total Fat 2g	2%
Saturated Fat 0g	1%
Sodium 2348mg	102%
Total Carbohydrate 21g	8%
Dietary Fiber 8g	27%
Total Sugars 11g
Protein 4g	8%
Vitamin C 104mg	116%
Calcium 68mg	5%
Iron 3mg	16%
Potassium 613mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.