Bottling up your own pickled jalapeños is easy. All you need is white wine vinegar, a few spices and jars, of course. You can cut them up for your homemade pizzas and burgers. Don’t forget them for Frito pie, tacos and, of course, nachos.
They keeps for several months in the refrigerator, just as if you bought canned. This recipe is adapted from the Bufalina pizza restaurant version, printed in the excellent Austin Cookbook by Paula Forbes. Another great Austin recipe!
Description
Keep homemade pickled jalapeños around for your favorite Tex-Mex dishes. And pizza!
Ingredients
Units
Scale
- 1/2 pound of jalapeños
- 1 cup white wine vinegar
- 1 cup water
- 3 garlic cloves, peeled
- 1 bay leaf
- 1/2 tablespoon black peppercorns
- 1/2 tablespoon salt
Instructions
- In a medium saucepan, combine the vinegar with the cup of water. Stir over low heat.
- Add the rest of the ingredients, stirring over heat until the salt has fully dissolved.
- Let cool.
- With a knife, pierce each jalapeño and place them in the jar.
- Pour the pickling mixture over the chiles and cover.
- Refrigerate for at least three days before using.
Notes
You only need to the pickling mixture to get warm so everything dissolves. Do not boil.
Makes 2 half-pint jars of pickled jalapeños.
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