Pickled Jalapeños

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A great way to preserve a bumper crop of jalapeno peppers is to pickle them. Use them to garnish your favorite Mexican dishes

Pickled Jalapeños
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 25 minutes

Ingredients
  • 2 pounds jalapeños , sliced or halved (about 8 cups)

  • 3 cups distilled white vinegar or cider vinegar

  • 3 cups water

  • 2 tablespoons plus 2 teaspoons sea salt

  • 2 tablespoons sugar

Directions
  1. Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the jalapeños, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the jalapeños to the ice water to cool. Repeat with the remaining jalapeños. Drain the cooled jalapeños and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.

  2. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.

  3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the jalapeños completely. (Discard any leftover brine.)

  4. Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.


Nutritional Facts

Servings
32
Serving Size
1/4 cup
Calories
8
Carbohydrates
2 g
Fat
0 g
Saturated Fat
0 g
Protein
1 g
Cholesterol
0 mg
Dietary Fiber
1 g
Potassium
79 mg
Sodium
82 mg
Yield
6 pint jars (about 12 cups)
Exchanges
Free food

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