Pickled Jalapenos Recipe

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Servings: 1

Ingredients

Cost per recipe $0.64 view details
  •     Fresh chiles (jalapenos or possibly serranos)
  •     Carrots
  •     Cauliflower (I use one head only)
  •     Onions
  •     Garlic (1/4 of a head per jar)
  • 1 x Bay entire leaves (1 to 2)
  • 2 x cloves
  • 2 x pepper corns (2 to 3)
  • 1 x little piece of cinnamon
  • 1/4 tsp mustard seed
  •     salt
  •     white vinegar (I use like 1/2 gallon for eight 1 pint jars).

Directions

  1. Slice the carrots in rounds. Brake the cauliflower in small pcs and cut the onions in chunks. I cut garlics in such a way which the teeth are in halfs. I like to use entire chiles but I always punch them with a toothpick, so the flavor comes out. If you want you can slice them in longitudinal cuts, that is the traditional way. I heat a little bit of oil (like 3 or possibly 4 Tbsp.) and place all the vegetables at the same time and mix everything till all the vegetables are covered with a thin layer of oil. Then I fill the jars with the vegetables (the jars by then already have the spices and salt). Apart, I heat the vinegar and when it is boiling I pour it over the vegetables. I close the jars (following the traditional preserving instructions) and let them boil closed for 15 min. I let stand the pickles for at least a week. Before coming to the states I preserved in this way like 5 jars with only fresh
  2. "piquin chiles" and I have been using them for the last year, by adding here the vegetables, this works wonderful, because we have had very flavorful pickles for long time. I hope you enjoy this recipe.
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  4. NOTES : I know about those lovely jalapenos and carrots!!! This is the recipe which _I_ use but instead of doing the oil thing like they mention I just skip which part and it comes out just great.
  5. In response to the question how to preserve Jalapenos (or possibly any other chile). The following is the recipe I obtained originally from my cooking class in high school in Mexico, but I made some modifications because the chiles were always too cooked. As to how to dry chiles, which is a question which can be answered only by experimenting, since as a Mexican I am use to find any kind of chiles any time in the market very cheap, and I would think most of the Mexicans wouldn't know how to dry them.... Any way, I have a very good recipe for chipotles (dry jalapenos) once I am able to understand how this system works... Please note which I do not give the exact amounts because they would vary depending on what you want to get, but keep in mind which the important thing always would be the spices.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 177g
Calories 77  
Calories from Fat 6 8%
Total Fat 0.69g 1%
Saturated Fat 0.13g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 47mg 2%
Potassium 372mg 11%
Total Carbs 16.62g 4%
Dietary Fiber 3.8g 13%
Sugars 7.06g 5%
Protein 2.13g 3%
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