Pickled jalapeños are an essential ingredient in nachos, but they’re also awesome on tacos, in quesadillas, on chili, and even chopped in egg salad.
Here I am sharing my favorite recipe for pickled jalapeños that are spiked with cilantro. I’ve provided instructions for both water-bath canning (so you can store them up to a year) and refrigerator pickles (which you can store in the refrigerator for up to six weeks).
Cilantro Pickled Jalapenos
- 1 lb whole jalapeño peppers
- ½ cup roughly chopped cilantro
- ¼ cup black peppercorns
- 2½ tsp dill seeds
- 2 Tbsp yellow mustard seeds
- 1 Tbsp coriander seeds
- 4 cloves garlic, peeled
- 8 fresh bay leaves
- 4 cups water
- 4 cups white vinegar
- ¼ cup pickling salt
Slice the jalapeños in half. Cut the tops off any very large jalapeños to allow them to fit in the jars. Set aside.
Divide the spices and cilantro evenly between 4 canning pint jars. Fill each jar with as many jalapeños that as can fit, leaving at least ¼ inch room at the top of each jar. Set aside.
In a medium saucepan, bring the water, vinegar, and salt to a boil. Stir to dissolve the salt. Ladle the hot mixture over into each the jars, filling each one to ¼ inch from the top.
To can for future use:
Fill a canning pot with water and bring it to a boil.
Soften the discs of four two-part canning lids in hot water for 10 minutes. Place one disc on each jar. Add the ring part of a lid to each jar and close until just finger -tight (don’t force it closed). Set the jars aside.
Place the jars in on a canning rack and place rack in the boiling water in the canning pot. Jars should be completely covered with water. Boil the jars for 10 minutes at a full boil. Remove the jars using jar tongs and allow to cool completely.
For each jar, remove the ring part of the lid and check the disc seal. Refrigerate any jars that did not seal. If sealed, store sealed jars in a cool, dark place up to one year.
After canning, wait one week prior to serving to give flavors time to blend.
Make refrigerator pickles :
Close the jars. Allow them to cool completely. Store in the refrigerator.
Wait one week prior to serving to give flavors time to blend. Consume all peppers within six weeks.
Makes 4 pints.