Spice Up Your Day with Pickled Jalapeños
A Flavorful Twist on a Classic Snack
Pickled jalapeños are the perfect addition to any meal, whether it’s breakfast, lunch, or dinner. Imagine adding a tangy kick to your eggs and toast, or elevating your roasted chicken with a burst of flavor. And when game time rolls around, these spicy treats become the ultimate Texas Caviar.
The Secret to Making Them Shine
To make these pickled jalapeños, you’ll need a few key ingredients, including crab boil spice mix, which can be found at your local grocery store or made from scratch. The dry and liquid versions of the spice mix can be used interchangeably, giving you flexibility in your recipe.
The Waiting Game
While it’s tempting to dive into these pickled jalapeños right away, patience is a virtue. Allowing them to sit for two weeks enables the flavors to meld together beautifully. But don’t worry, you can still enjoy them before then – they’ll just get better with time.
Storage and Shelf Life
Once your pickled jalapeños are ready, you can store them in plastic containers in the refrigerator or can them in sterile quart-size jars. Once a jar is opened, they’ll keep in the refrigerator for up to a month.
Recipe Details
Yield: 1 pound
Difficulty: Easy
Total Time: 1 hour 15 minutes
Active Time: 5 minutes
Ingredients
- 1 pound jalapeños
- 2 carrots, peeled and sliced on the bias into 1/2-inch pieces
- 2 teaspoons crab boil spice mix, such as Zatarain’s
- 4 cups cider vinegar
- 1 tablespoon whole black peppercorns
- 6 medium bay leaves
- 2 tablespoons kosher salt
- 12 medium garlic cloves, peeled
Instructions
Combine all ingredients in a nonreactive 2-quart saucepan over medium heat. Bring to a simmer and cook until jalapeños are very soft, about 25 minutes. Remove from heat and allow to steep for 30 minutes; remove bay leaves. Can jalapeños in sterile quart-size jars or place in plastic containers in the refrigerator. Try to resist eating them and store for 2 weeks before using so the flavors develop well.
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