Picked Jalapeños (Magnolia Table)

Name: Picked Jalapeños (Magnolia Table)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Latin American, American, Mexican
Ingredients: 3 cups distilled white vinegar; 6 tablespoons sugar; 3 tablespoons kosher salt; 1 garlic clove, smashed; 20 large jalapeños (about 1¼ pounds), sliced into ⅛-inch-thick rings (see Tip)

4 steps

Prep:15minCook:20min

TIP: The compound in chiles that makes them hot is called capsaicin, and it can be painful if you get it on your hands. To protect them, wear disposable rubber gloves when cutting chiles. I recommend chopping chiles on a dishwasher-safe cutting board that goes directly into the dishwasher when you’re done and washing your knife thoroughly before using it to chop other ingredients. Makes six to eight 8-ounce jars

Updated at: Sun, 15 Oct 2023 22:13:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories426.6 kcal (21%)

Total Fat1.7 g (2%)

Carbs106.2 g (41%)

Sugars94 g (104%)

Protein4.4 g (9%)

Sodium16758.7 mg (838%)

Fiber13.1 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 cupsdistilled white vinegar

6 tablespoonssugar

3 tablespoonskosher salt

1garlic clove

smashed

20jalapeños

large, sliced into 1/8-inch-thick rings

Instructions

Step 1

1. Have ready six to eight ½-pint (8-ounce) jars with tight-fitting lids. Clean them in the dishwasher or in hot soapy water.

Step 2

2. In a large saucepan, combine 3 cups water, the vinegar, sugar, salt, and garlic. Bring the mixture to a boil over high heat. Stir in the jalapeño slices and cook until they turn from bright green to a slightly duller green, about 7 minutes.

Step 3

3. Use a slotted spoon to transfer the jalapeños to the jars, dividing them equally among the jars (leave the garlic behind). Spoon the pickling liquid into each jar, filling each to ½ inch below the rim.

Step 4

4. Cover the jars tightly. Let cool completely, then store in the refrigerator for up to 2 weeks. You can use pickled jalapeños right away, but they get tastier and less spicy the longer they sit. We usually wait for about 3 days before using them.