A favorite topping for chili, an original ingredient in nachos, and the perfect addition to tacos, pickled jalapeños have so many uses! Here I provide one recipe with two outcomes: one makes a canned pickle that can be stored up to one year, and the second makes a fresh refrigerated pickle that can last up to 6 weeks. I bet you’ll eat them all before then, though!
Makes about 4 pints
1 pound whole jalapeño peppers
1/4 cup black peppercorns
2-1/2 teaspoons dill seeds
2 tablespoons yellow mustard seeds
4 cloves garlic, peeled
8 fresh bay leaves
4 cups water
1/4 cup pickling salt
1 Slice the jalapeños in half. Cut the tops off any very large jalapeños to allow them to fit in the jars. Set aside.
2 Divide the peppercorns, dill seeds, mustard seeds, garlic, and bay leaves evenly between 4 canning pint jars. Fill each jar with as many jalapeños as can fit, leaving at least 1/4 inch room at the top of each jar. Set aside.
3 In a medium saucepan, bring the water, vinegar, and salt to a boil. Stir to dissolve the salt. Ladle the hot mixture into the jars, filling each one to 1/4 inch from the top.
TO PRESERVE FOR FUTURE USE (UP TO 1 YEAR):
1 Fill a canning pot with water and bring it to a boil.
2 Soften the discs of four 2-part canning lids in hot water for 10 minutes. Place 1 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 on a canning rack and place the 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. Store sealed jars in a cool, dark place up to 1 year.
3 After canning, wait 1 week prior to serving to give the flavors time to blend.
IF USING IMMEDIATELY (UP TO 6 WEEKS):
1 Close the jars. Allow them to cool completely. Store in the refrigerator. Wait 1 week prior to serving to give the flavors time to blend. Consume all the peppers within 6 weeks.