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Spicy Pickled Jalapenos

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PREP TIME
30 min
COOKING TIME
5 min
TOTAL TIME
4355 min
SERVINGS
96 servings
Mexican
Spicy Pickled Jalapenos
Ingredients
  • 2 pounds fresh jalapeno peppers
  • 1/2 cup thinly sliced white onion
  • 1 large carrot, peeled and thinly sliced
  • 2 cups distilled white vinegar (5% acidity)
  • 2 cups water
  • 4 teaspoons pickling salt
  • 2 teaspoons white sugar
  • 4 cloves garlic, crushed
  • 2 teaspoons dried oregano
  • 4 bay leaves
  • 2 teaspoons black peppercorns, crushed
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon calcium chloride (such as Pickle Crisp®)
Instructions
1
Firstly, take the jalapenos and carefully remove their stems by cutting them into 1/4-inch thick slices. Next, rinse the jalapenos in a bowl with cold water several times to loosen and remove their seeds as desired.
2
Then, inspect six pint-sized jars for any signs of damage such as cracks or rust on the rings. Discard any jars that are not in good condition.
3
After that, submerge the new lids and rings in warm soapy water to clean them.
4
Now, combine the sliced jalapenos with an onion and some carrots in a bowl to create the pickling mixture.
5
Next, combine vinegar, water, pickling salt, and sugar in a saucepan and bring the mixture to a boil. Make sure the sugar has dissolved completely.
6
Add some garlic, oregano, bay leaves, crushed peppercorns, and cumin seeds to each jar. Then distribute the jalapeno mixture among the jars tightly without crushing the vegetables.
7
Pour the boiling pickling liquid over the vegetables, leaving about half an inch of space at the top. Remove any air bubbles and add some calcium chloride to each jar.
8
Wipe the rims of the jars clean and place the lids on them. Put the bands on tightly and close the jars securely.
9
Place the jars in a boiling water bath for 10 minutes. Turn off the heat and let the jars sit in the hot liquid for 5 minutes, then remove them and let them cool completely for 24 hours.