Extra Hot Pickled Jalapenos
If you ever find yourself craving more heat in your Pickled Jalapenos, just add 3-4 Habanero chiles for every pound of Jalapenos. But consider yourself warned as this will add some real zip! Note: instructions not meant for long term canning or preserving.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb. Jalapeno peppers (approx. 10 larger jalapenos)
- 4 Habanero peppers
- 2 carrots
- 1 small onion
- 4-6 cloves garlic
- 1.5 cups white vinegar
- 1 cup water
- 1 tablespoon Kosher or sea salt
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin seeds (or powdered)
- 8-10 black peppercorns
- olive oil
Instructions
- 1
Give the jalapenos a rinse and cut them into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.
- 2
Give the habaneros a rinse and cut into thin slices. Warning: always use caution when handling hot chile peppers, especially habaneros. I used gloves when making this batch. More info on handling hot chiles.
- 3
Peel and quarter the onion, chopping into thin slices. Peel and roughly chop the garlic. Heat a glug of oil in a sauce pan over medium heat. Saute the onion and garlic for a few minutes until softened.
- 4
Add the spices to the pan and cook briefly: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don't have seeds or peppercorns on hand (1/2 teaspoon powdered cumin and 1/4 teaspoon black pepper would be good equivalents.)
- 5
Add the jalapenos, habaneros, and carrots to the pan. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, and 1 tablespoon kosher or sea salt. Simmer until the jalapenos are just turning army green in color.
- 6
Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. Try to get an equal distribution of habaneros in each jar. You could also use a single quart-sized Mason jar if available. You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
- 7
I usually let the jars cool on the counter for a bit, then cap them and store in the fridge where they will keep for weeks at a time.