Lisa Atwood, Rebecca Courchesne, Rick Field

Pickled Jalapeño Chiles

Name: Pickled Jalapeño Chiles
Yield: Makes 6 half-pint (8-fl oz/250-ml) jars
Ingredients: 1 tsp kosher salt; 2 Tbsp honey; 4 cups (32 fl oz/1 l) cider vinegar (5 percent acidity); About 20 large or 30 small jalapeño chiles, cut into slices ¼ inch (6 mm) thick; 1 Tbsp pink peppercorns; 1 Tbsp pickling spice (purchased)

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Pink peppercorns and honey contribute depth of flavor to pickled jalapeños. The chiles are a classic addition to nachos and quesadillas, and can spice up a marinade for grilled meat or poultry. Their contrast of acidity and heat also make them a great garnish for soups.

Ingredients

4 cups (32 fl oz/1 l) cider vinegar (5 percent acidity)
2

Preserve
Gluten-free
Vegetarian

Method

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, combine the vinegar, honey, and salt and bring to a boil over medium-high heat, stirring to dissolve the salt.

Meanwhile, in each jar, place ½ tsp pickling spice