I love spicy food, but jalapenos just aren’t something I use tons of at any one time. Since I feel a little odd just buying one pepper, the rest of the bag usually ends up going bad. After realizing how easy it is to make pickled jalapenos, I don’t think I’ll ever be running into a bag of half decomposed jalapenos at the bottom of my vegetable drawer again.
Tart and piquant, these pickles make an awesome snack with a frosty beer and can be used as a condiment for your favorite Mexican dish. I even like adding these to sandwiches like banh mi and tortas.
I made a smallish portion for those of us with tiny refrigerators, but if you have the room, this is a great way to preserve that giant pack of jalapenos you picked up at Costco last week.
- 1/2 cup white vinegar
- 1/2 cup water
- 1 bay leaf
- 2 tablespoons kosher salt
- 2 teaspoons black peppercorns
- 2 teaspoons honey (optional)
- 6 jalapeno peppers (sliced into 1/4" wheels)
- 1 carrot (peeled and cut into 1/4" wheels)
- 1 medium onion (peeled and cut into 16 wedges)
- 6 cloves garlic (peeled)
- Remove the seeds and white pith of the jalapeno if you want them less spicy
- Put all the ingredients in a non-reactive (stainless steel) saucepan and bring to a boil over medium high heat. Continue boiling until the jalapenos have gone from a vivid green to an earthy olive green. Turn the heat off and allow the jalapeno pickles to cool.
- These jalapeno pickles can be stored for a very long time in a sealed container in the fridge. Serve with tacos, nachos, or just about any of your favorite Mexican foods.