I got a bunch of Jalapeños that are HOT so I thought I’d pickle some of them. These Pickled Jalapeños are so delicious you can easily made lots of foods delicious with them easily. I do recommend to wear gloves because when you handle so many jalapeños because you will injure yourself. Your hands will burn the next day too so wear gloves. The recipe is pretty easy and you don’t really have to do the canning process because with all the vinegar it will stay fresh for several months or do the canning process if you prefer. I found out later that these Pickled Jalapeños make some VERY DELICIOUS Guacamole….It’s one of my new tricks! The other is that these Delicious Pickled Jalapeños help to make a really awesome chicken salad. I didn’t write down exactly how I made it but the chicken salad was made of pulled chicken, a good amount of the pickled jalapeños, dijon mustard, celery, green onions and a little water that emulsified with the dijon. I stuffed the chicken salad into mini bell peppers and it was Forking Great!

Ingredients for about 20 servings

1 lb jalapeños – cleaned, stems and cores removed and cut into rings

2 cups white vinegar

2 cups rice wine vinegar

2 cups water

4 Tablespoons kosher salt

1/2 cup sugar

1/2 sweet onion – cut in thin slices

6 cloves garlic – smashed

1 Tablespoon black peppercorns

1 Tablespoon coriander seeds

2 bay leaves

1 carrot – peeled and sliced very thin

1 teaspoon dried oregano

Directions

Set the Jalapeños carrots and onions in a large bowl and set to the side.

Get your large sauce pot on medium high heat with remaining ingredients and bring to a boil till sugar dissolves.

Reduce to simmer and let it go about ten minutes.

Place vegetables in containers. Add liquid. Place lids on when it’s cool.

These were once jalapeños that were to hot to eat and now they are a yummy kinder heat that’s layered in flavor and delicious.

I found they add something super special to home made guacamole and they also are great in chicken salad and MORE!