Jalapeño Pickles
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2 quarts
- 1½cups apple cider vinegar
- 3teaspoons kosher salt
- 2bay leaves
- 3whole cloves
- 1teaspoon coriander seeds
- 2allspice berries
- 1teaspoon red-pepper flakes
- 3medium carrots, sliced at an angle, about ½-inch thick (about 2 cups)
- 6large jalapeños, sliced crosswise, about ⅜-inch thick (about 3 cups)
- 1small head garlic, broken into unpeeled pieces
- 1large onion, cut in wedges or rings
- ½medium cauliflower, cut into small florets (about 3 cups)
- 1teaspoon dried oregano
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)
33 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 237 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put vinegar, 3 cups water and salt in a large nonreactive pot over medium-high heat. Add bay leaves, cloves, coriander, allspice and red-pepper flakes, and bring to a simmer.
- Step 2
Add carrots, jalapeño, garlic, onion and cauliflower, and simmer for 8 to 10 minutes, leaving vegetables slightly firm. Turn off heat and add oregano. Let vegetables cool in cooking liquid to room temperature. They are ready to serve immediately, but gain flavor as they age. It’s better if you can wait at least a day or two. Store with juices in sanitized jars or plastic containers, and refrigerate for up to 1 month.
Private Notes
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Cooking Notes
Vidamo
Cooking the vegetables for 8-10 minutes, then allowing them to cool in the pot will not yield the crunch you expect from pickles. Blanching would suffice.
Martha Alexander
I am confused about the unpeeled garlic. Can someone help me?
Jeff B
Agree with Vidamo, I make this recipe often. Simmering the vegetables for 3 minutes is plenty for me, tender exterior with a little crunch. By 5 minutes I find the carrots too soft. I use a little less water in my simmer pot, and after 3-4 minutes of simmering, cut the heat and throw a handful of ice into the brine to cool it and stop the cooking.
greenbean
Tasty but very spicy hot. My partner couldn't tolerate the heat. I got fresh jalapeños at the farmer's market so maybe that's the difference in potency. Next time I would leave out the red pepper flakes. And it makes a *lot*.
Tim H
I put garlic in unpeeled. Peel just disappeared. Pickles are great. I eat them too fast and need to make more!
Molly S
Open the windows and turn on the vent in your kitchen as the spicy vinegar percolates the air and makes breathing temporarily uncomfortable
yhr080c
Add vegetables to simmering liquid and cook for 3 min, cool pot rapidly by transferring to an ice-water bath. Used radishes in place of cauliflower on one occasion. One third of the recipe is plenty - the full recipe makes too much and would be difficult to store.
Ellen
Can this be safely canned?
Jeff B
Agree with Vidamo, I make this recipe often. Simmering the vegetables for 3 minutes is plenty for me, tender exterior with a little crunch. By 5 minutes I find the carrots too soft. I use a little less water in my simmer pot, and after 3-4 minutes of simmering, cut the heat and throw a handful of ice into the brine to cool it and stop the cooking.
Tim H
I put garlic in unpeeled. Peel just disappeared. Pickles are great. I eat them too fast and need to make more!
Marya Halderman
I peeled the garlic so we could eat them.
Martha Alexander
Thant is what I was thinking. Thank you.
Martha Alexander
I am confused about the unpeeled garlic. Can someone help me?
bill h
Is the recipe suitable for canning?
Ann
I've got enough of the jalapenos in the freezer. Would they come out OK?
vg
No. When the jalapenos thaw they lose their firmness and hold onto the thawing water content that changes their texture. They would not hold the shape.
Vidamo
Cooking the vegetables for 8-10 minutes, then allowing them to cool in the pot will not yield the crunch you expect from pickles. Blanching would suffice.
greenbean
Tasty but very spicy hot. My partner couldn't tolerate the heat. I got fresh jalapeños at the farmer's market so maybe that's the difference in potency. Next time I would leave out the red pepper flakes. And it makes a *lot*.
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