Ingredients: Mexican Style Pickled Jalapeños
- 2 pounds fresh jalapeno peppers
- 1/2 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 Pickle Crisp®
- 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 four 8-ounce 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 Pickle Crisp(R) 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.
NOTES: “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.” Carrots also make a good addition to this recipe.