Pickled Jalepenos Recipe

Name: Pickled Jalepenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts red jalapenos; 1 -inch piece ginger root, smashed; 1 clove garlic; 1 quart rice vinegar; 1 cup mirin; 3 cups white wine; 3 tablespoons salt; 1 teaspoon coriander seed; 1 teaspoon black peppercorns; 1 teaspoon fennel seed; 1 star anise; 1 cup simple syrup (equal amounts sugar and water heated until sugar dissolves; cool)

Servings: persons

2 quarts red jalapenos
1 -inch piece ginger root, smashed
1 clove garlic
1 quart rice vinegar
1 cup mirin
3 cups white wine
3 tablespoons salt
1 teaspoon coriander seed
1 teaspoon black peppercorns
1 teaspoon fennel seed
1 star anise
1 cup simple syrup (equal amounts sugar and water heated until sugar dissolves; cool)

1
Slice jalapenos thinly with a sharp knife (red jalapenos are usually to limp for a mandoline) and place in a container.
2
In a pot, add the ginger, garlic, rice vinegar, mirin, white wine, salt and all seeds to a boil.
3
Turn off and allow to steep for 15 min.
4
Add the simple syrup and check for seasoning.
5
Pour over jalapenos and cover immediately with plastic wrap.
6
Allow to cool down in the refrigerator.
7
Ready to use in 2 to 3 days.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 quarts red jalapenos, 1 -inch piece ginger root, smashed, 1 clove garlic, 1 quart rice vinegar, and more.

Yes, Pickled Jalepenos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Jalepenos

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