Jalapeno Peppers play a major role in Mexican Cuisine. They’re a serious contributor, both cooked and fresh, in all kinds of salsas. Traditionally they are preserved so they can be eaten during the colder months. This version of pickled peppers adds sweetness to counter the bite of the vinegar and the spiciness of the jalapenos.
Pickled Jalapeno Peppers
Sweet and spicy Pickled Peppers are much more than just a nice addition to a foods like tacos, rice, eggs, and burritos. The addition of the peppers and syrup take guacamole, salsa, and anything else you can think of up a whole other level. It's always a great idea to keep a jar handy as you never know when a dish needs a little extra juice.Print Pin
Servings: 2 quarts
- Big pot
- Large bowl
- Colander or slotted spoon
- Food processor with slicing blade
- 1½ lb Fresh Jalapeno peppers
- 3 cloves Garlic, roughly chopped
- 1 cup White vinegar
- 1 cup Sugar
- 1 tsp Kosher salt
- ½ tsp Turmeric
- ½ tsp Celery seed
- Prep – Cut stems off peppers. Slice peppers into thin disks, either hand (with gloves on) or in a food processor with slicing blade attachment. Transfer slice peppers to a large bowl. Roughly chop garlic and set aside.
- Cook – Bring a large pot of water to a boil. Add peppers and cook for 7 minutes.
- Finish – Add sugar, vinegar, turmeric, garlic, celery seeds, and salt to the bowl. Scoop boiled pepper slices into the bowl and mix until sugar is melted. Place pickles in clean jars and top with liquid. Seal containers and refrigerate for 7 days.
- For less heat, poke out insides and seeds before boiling.
Calories: 510kcal | Carbohydrates: 122g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 1177mg | Potassium: 868mg | Fiber: 10g | Sugar: 114g | Vitamin A: 3668IU | Vitamin C: 404mg | Calcium: 60mg | Iron: 1mg