So, this is my new obsession. When life gives you jalapeños, you pickle them, or at least you should. This summer we started buying massive amounts of pickled jalapeños to eat on tacos, burritos, rice bowls and pretty much everything else that made sense. We were eating a jar of these puppies at one dinner — it was out of hand.
A friend of mine had a massive yield from her garden this year and asked if we wanted to take some off her hands and without hesitation, I said yes and took all that she wanted to give. We pickled a few jars, ate them up and then I did it again. I knew on the second round, I needed to share.
They are spicy, nothing like those mild ones we were buying from the store. But who knows how long ago those babies were pickled. These do seem to lose their heat the longer they stay in the fridge.
Pickling is so easy and even easier when they are stored in the refrigerator, instead of canning them. Because they are pickled, they last a long time — but you probably won’t be able to test that out — these are too good.
Some people like to use gloves to de-seed the peppers, but I don’t care, I just go for it and make sure I don’t touch my eyes, nose or mouth for the next few hours and wash my hands often. Once the peppers are de-seeded, the rest is easy — put all the spices and vinegar in a pot, heat and pour. The hardest part is waiting the three days for the pickling process to work its magic.
Easy Pickled Jalapeños
- 10 to 12 jalapeños
- 1 garlic clove
- ½ cup distilled white vinegar
- ½ cup water
- ½ tablespoon kosher salt
- 1 teaspoon coriander seeds
- ½ teaspoon black peppercorns
- ⅛ teaspoon celery seed
- Remove the seeds and membranes from the jalapeños and slice.
- Stuff peppers into a pint-size glass jar.
- Place peeled garlic into the jar.
- In a small saucepan, combine remaining ingredients and heat over medium heat until the salt dissolves.
- Pour liquid and spices into the jar.
- Screw lid on and refrigerate for at least 3 days and up to 6 months.