Pickled Jalapeños

Name: Pickled Jalapeños
Yield: Makes 1 Quart
Ingredients: 1 ½ pounds jalapeños (stems removed); 1 quart distilled white vinegar; 12 garlic cloves; 6 bay leaves; 2 tablespoons kosher salt; 1 tablespoon black peppercorns

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One Christmas season, Emeril Lagasse came upon a silver martini shaker and handblown glasses at a New Orleans antiques store. He bought them, added a jar of his pickled jalapeños and created the perfect martini ensemble for a friend who loves the classic cocktail. Cocktail Party Recipes

By Emeril Lagasse

December 1997

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Recipe Summary

Yield:

Makes 1 Quart

Ingredients

1 ½ pounds jalapeños (stems removed)
1 quart distilled white vinegar
12 garlic cloves
6 bay leaves
2 tablespoons kosher salt
1 tablespoon black peppercorns

Directions

Step 1

Bring all of the ingredients to a boil in a saucepan. Simmer over low heat until the jalapeños are very soft, about 15 minutes. Remove from the heat and let steep for 30 minutes. Discard the bay leaves and pour the jalapeños and their liquid into a 1-quart canning jar. Let cool to room temperature. Refrigerate for up to 1 month.

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Pickled Jalapeños

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Pickled Jalapeños

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Pickled Jalapeños