About 1 quart jar These tangy pickles are a natural with rich meats like Braised Carnitas or Braised Pulled Pork. We recommend wearing gloves while handling the jalapeños.
2 ¼ pounds whole jalapeño, serrano, Fresno, Hungarian wax, or other small hot peppers
2 garlic cloves, smashed (10 total)
(½ teaspoon dried oregano [2 ½ teaspoons total])
(½ teaspoon mustard seeds or cumin seeds, or both [2 ½ teaspoons total])
(½ bay leaf [2 ½ total])
4 cups distilled white vinegar
1 cup water
2 tablespoons pickling salt
(2 tablespoons sugar)
Sub-recipe steps
Wash well: 2 ¼ pounds whole jalapeño, serrano, Fresno, Hungarian wax, or other small hot peppers
Cut lengthwise slits into each pepper on opposite sides and lightly flatten. Prepare a water-bath canner, gather all your canning equipment, and have ready 5 clean, hot pint jars. Add to each jar: 2 garlic cloves, smashed (10 total); (½ teaspoon dried oregano [2 ½ teaspoons total]); (½ teaspoon mustard seeds or cumin seeds, or both [2 ½ teaspoons total]); (½ bay leaf [2 ½ total])
Fill the prepared jars with the peppers. Bring to a boil in a large saucepan: 4 cups distilled white vinegar; 1 cup water; 2 tablespoons pickling salt; (2 tablespoons sugar)
Stir to dissolve the salt. Pour over the peppers in the jars, then wait as the brine slowly seeps into the hollow interior of the peppers. Once finished, top the jars off with more brine, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level once more if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.
Longer types that do not fit in a pint jar, such as banana peppers, are best sliced. For those who wish to pickle jalapeños without any seeds or white pith, we recommend cutting them into “chips” (any slender, thick-walled pepper—such as Fresnos and serranos—may be cut in the same way).
Prepare the water bath, equipment, and jars as for version I.
For rings, wash the same amount of peppers as above and cut them crosswise into ¼- to ½-inch-thick slices. Transfer to a large bowl and add cold water to cover by several inches. Wearing gloves, agitate them to free any loose seeds, which will float. You may skim the seeds from the top with a slotted spoon or mesh strainer, or simply remove the slices from the water, leaving the seeds behind. Drain in a colander and rinse (any remaining seeds will collect in the bottom of the colander).
For chips, wash 3 pounds small, slender peppers, such as jalapeños. Cut the peppers by “squaring the circle”: Lay a pepper on its side and cut it lengthwise, just off-center, so the blade just misses the seeds. Rotate the pepper onto its cut side and slice lengthwise and off-center again. Rotate and repeat until all that is left is the seedy center and stem, and 4 oblong “chips” of pepper flesh (see the illustration). Discard the centers and brush off any remaining seeds.
To pack, add garlic and spices to the prepared jars as for version I. For rings, pack tightly into the jars, pushing down to compact them. For chips, arrange them to stand upright in the jars. Add brine, cover, and process as for version I.
3 medium carrots, cut on the diagonal into ¼-inch-thick slices
½ medium onion, thinly sliced
1 ½ cups cider vinegar or distilled white vinegar
1 cup water
6 garlic cloves, smashed
1 tablespoon salt
1 ½ teaspoons black peppercorns
1 ½ teaspoons dried Mexican oregano
1 bay leaf
½ teaspoon cumin seeds
(2 whole cloves)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 12 jalapeño peppers, seeded and cut into large “chips” (as for Pickled Peppers II)
3 medium carrots, cut on the diagonal into ¼-inch-thick slices
½ medium onion, thinly sliced
1 ½ cups cider vinegar or distilled white vinegar
1 cup water
6 garlic cloves, smashed
1 tablespoon salt
1 ½ teaspoons black peppercorns
1 ½ teaspoons dried Mexican oregano
1 bay leaf
½ teaspoon cumin seeds
(2 whole cloves)
Let's Cook
Step 1.
Combine and pack into a clean quart jar: 12 jalapeño peppers, seeded and cut into large “chips” (as for Pickled Peppers II); 3 medium carrots, cut on the diagonal into ¼-inch-thick slices; ½ medium onion, thinly sliced
Step 2.
Bring to a boil in a medium saucepan: 1 ½ cups cider vinegar or distilled white vinegar; 1 cup water; 6 garlic cloves, smashed; 1 tablespoon salt; 1 ½ teaspoons black peppercorns; 1 ½ teaspoons dried Mexican oregano; 1 bay leaf; ½ teaspoon cumin seeds; (2 whole cloves)
Step 3.
Pour the brine over the vegetables and let sit at room temperature until completely cooled. Cover and refrigerate for at least 4 hours, preferably overnight. Store refrigerated for up to 1 month.
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