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Mexican Pickled Jalapenos
Mexican Pickled Jalapenos
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
4355 minutes
Canned pickled jalapenos with 5% acidity vinegar, perfect pairing for Mexican cuisine.
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®)
Instructions:
  • Prepare the jalapenos by cutting off the stems and slicing them into 1/4-inch thick rounds. Adjust the heat level by removing the seeds - rinse the jalapenos in cold water, swirling them until the seeds detach.
  • Check six pint-sized jars for cracks and rings for rust, disposing of any damaged ones. Submerge jars in simmering water while preparing jalapenos. Clean new lids and rings in warm soapy water.
  • Combine the jalapenos, onion, and carrots in a bowl.
  • In a saucepan, combine vinegar, water, pickling salt, and sugar. Bring the mixture to a boil and stir until the sugar is fully dissolved.
  • In each jar, layer 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds. Divide the jalapeno mixture evenly among the jars, ensuring a snug fit without squishing the vegetables.
  • Carefully cover the vegetables with the piping hot pickling liquid, ensuring a 1/2 inch space at the top. Eliminate any air bubbles and sprinkle 1/8 teaspoon of calcium chloride into each jar.
  • Clean the jar rims, place lids on jars, then tighten with bands.
  • After boiling the jars for 10 minutes, let them rest in the hot water for a further 5 minutes. Afterward, allow the jars to cool for 24 hours. Store for at least 2 days before serving, or enjoy within 1 to 2 weeks.

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