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!
Servings: 64 servings; 8, 1/4 pint jars
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: 7kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 287mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.3mg