Recipes Pickled Jalapeños Be the first to rate & review! 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 Emeril Lagasse Instagram Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 1 quart Ingredients 1 1/2 pounds jalapeños, stems removed 1 quart distilled white vinegar 12 garlic cloves 6 bay leaves 2 tablespoons kosher salt 1 tablespoon black peppercorns Directions 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. Rate it Print