Karen’s Spiced Pickled Jalapeños with Garlic

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A fabulous condiment that packs mildly spicy heat. A spiced Apple Cider Brine is simple to make – done in 20 minutes. Great for gift giving too!

Karen's Spiced Pickled Jalapeños with Garlic. A fabulous condiment that packs mildly spicy heat.
Karen’s Spiced Pickled Jalapeños with Garlic

I filled 5, 1/4 pint jars and one 3/4 pint jar (equals 8, 1/4 pints jars)

Karen's Spiced Pickled Jalapeños with Garlic
Easy to slice jalapeños with a mandoline!
Slice thinly… but not TOO thin!
Add sliced jalapeños and garlic to a large non-reactive bowl
Easy brine for Pickled Jalepanos and Garlic
Make an easy Brine! Bring to a boil, cover and simmer 15 minutes to infuse all the flavors
The spices here lend a TON OF FLAVOR!
Poor the warm brine over the bowl in a sieve the strain out the solids

Pack the jalapeños and garlic into sterilized jars, pour brine over to cover; seal tightly.

Karen's Spiced Pickled Jalapeños with Garlic
Karen’s Spiced Pickled Jalapeños with Garlic

A fabulous topping for my Skinny-Ish Holiday Nachos! See the recipe!

Karen's Skiny-ish Holiday Nachos
Karen’s Skinny-ish Holiday Nachos (recipe)


You’ll love the mild heat with a spiced flavor!
Karen

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Karen’s Spiced Pickled Jalapeños with Garlic

Servings: 64 servings; 8, 1/4 pint jars
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Karen's Spiced Pickled Jalapeños with Garlic
A fabulous condiment that packs mildly spicy heat. A spiced Apple Cider Brine is simple to make – done in 20 minutes. Great for gift giving too!

Ingredients 

  • 1 1/2 pounds jalapeños , I used red & green; about 6 cups sliced
  • 4 large garlic cloves , peeled (about 1/3 cup)

Spiced Brine:

  • 1 1/4 cups apple cider vinegar
  • 1 1/4 cups filtered water
  • 2 teaspoons yellow mustard seeds
  • 2 teaspoon allspice berries
  • 1 tablespoon bay leaves , crumbled
  • 3 dried chili peppers
  • 1 tablespoon oregano , I use oregano buds on stem
  • 2 1/2 tablespoons pure cane sugar
  • 1 tablespoon sea salt

Instructions 

  • Wash and dry jalapeños. Slice them and the garlic thinly using a mandoline (not too thinly!)
    Add both to a large non- reactive bowl.
  • Add all Brine Ingredients to a non-reactive pot and bring to a boil. Turn down to a simmer for 15 minutes (for flavors to blend) and COVER.
  • Pour the brine over the jalapeños. Let stand 5 minutes.
  • Immediately pack into sterilized jars. HINT: Pack the jalapeños and garlic first, then fill with brine. Add tops and secure tightly. Use canning method for longer storage.
    Refrigerate when cool. Will last for up to 2 months.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 7kcalCarbohydrates: 1gProtein: 0.2gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 287mgPotassium: 29mgFiber: 0.4gSugar: 1gVitamin A: 197IUVitamin C: 1mgCalcium: 6mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Condiment
Cuisine: American
Tried this recipe?Mention @azestforlife or tag #azestforlife!
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