Jalapeño Pickles

By David Tanis

Published July 14, 2020

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(86)
Comments
Read comments

These medium-spicy pickles, versions of which can be found throughout Mexico and Central America, make a perfect garnish for burgers, tacos or sandwiches, or they may be served with drinks. They are often made only with jalapeños, plus a little onion and carrot. Jalapeños vary in heat: Some are very spicy, some not. If you wish to make the pickles spicier, add a few serrano chiles, split lengthwise.

Featured in: A Veggie Burger Unlike the Others

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:About 2 quarts

  • 1 ½ cups apple cider vinegar

  • 3 teaspoons kosher salt

  • 2 bay leaves

  • 3 whole cloves

  • 1 teaspoon coriander seeds

  • 2 allspice berries

  • 1 teaspoon red-pepper flakes

  • 3 medium carrots, sliced at an angle, about ½-inch thick (about 2 cups)

  • 6 large jalapeños, sliced crosswise, about ⅜-inch thick (about 3 cups)

  • 1 small head garlic, broken into unpeeled pieces

  • 1 large onion, cut in wedges or rings

  • ½ medium cauliflower, cut into small florets (about 3 cups)

  • 1 teaspoon dried oregano

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 34 calories; 2 grams fiber; 239 milligrams sodium; 1 gram protein; 3 grams sugar

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 by

Preparation

  1. 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.

  2. 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

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
86 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

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.

Karen M.

It is a very good recipe for preserving excess produce. I followed the directions and obtained excellent results including crisp vegetables.

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.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.