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.
Ingredients
- Jalapeno peppers: 2 pound (fresh)
- white onion: 0.5 cup (thinly sliced)
- carrot, peeled and: 1 piece (sliced)
- distilled white vinegar (5% acidity): 2 cups
- water: 2 cups
- pickling salt: 4 tsp
- white sugar: 2 tsp
- garlic: 4 clove (crushed)
- oregano: 2 tsp (dried)
- bay leaves: 4 piece
- black peppercorns: 2 tsp (crushed)
- cumin seeds: 2 tsp
- calcium chloride (such as Pickle Crisp®): 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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Inspect six pint-sized 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.
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Toss jalapenos, onion, and carrots together in a bowl.
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Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
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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.
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Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
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Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
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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.
