• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 1
    OK

    Pickled Jalapeños (Jalapeños Encurtidos)

    Making your own pickled jalapeños is an easy weekend project. Because this is a small batch, canning isn’t necessary for this recipe, and you can store the jar in your refrigerator. Jalapeños Encurtidos are excellent on nachos, hamburgers are terrific when baked into your favorite corn muffin or bread roll.


    Ingredients
    1/4
    teaspoon
    whole black pepper
    2
    cloves
    garlic, cut into halves
    1
    bay leaf
    5
    whole cloves
    2-3
    slices carrot
    1
    small wedge of white onion
    6
    ounces
    fresh jalapeño chiles, sliced into ¼ inch thick rounds
    3/4
    cup
    white vinegar
    3/4
    cup
    water
    2
    teaspoons
    pickling salt
    1
    teaspoon
    brown sugar
    1/4
    cup
    Olive Oil
    1
    canning jar (pint size)
    Directions
    Place pepper, garlic, bay leaf, cloves, carrot, and onion in the canning jar. Arrange the jalapeños in the jar for the top layer.
    In a 1 quart saucepan, combine the vinegar, water, brown sugar and salt, and bring to a boil. Remove from the heat, and add the olive oil. Pour the mixture carefully into the canning jar of jalapeños. Cover with the lid, and allow to cool overnight. Store the jar in the refrigerator. Jalapeños will be at full flavor and ready to serve within one week.

    The base number of servings for this recipe is 1
    OK

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