‘Texas Eats’ recipe: House pickled jalapeños

H-E-B chef Scott Tompkins shows you how to make pickled jalapeños

How to pickle jalapeños at home | Texas Eats | H-E-B
How to pickle jalapeños at home | Texas Eats | H-E-B

SAN ANTONIO – For anyone that loves jalapeños, this easy and delicious recipe is perfect to top off a plate full of nachos.

Ingredients:

1 cup water

1 1/3 cup rice vinegar

1 tablespoon kosher salt

1 tablespoon white sugar

1 teaspoon coriander seeds

1 teaspoon black peppercorn

1 pound jalapeño, thinly sliced plus more as needed to tightly fill jar

Directions:

In a small saucepan add water, vinegar, salt, sugar, coriander seeds and peppercorns.

Bring to a boil long enough to dissolve salt and sugar. Remove from heat and allow to cool completely.

Place sliced jalapeños in a 16 to 20 oz jar. Pour cooled liquid into jar to completely fill.

Seal the jar and refrigerate for at least two hours to allow the flavor to set up. Pickles will keep up to three weeks in

refrigerator.

Enjoy!


About the Author:

David Elder is the host of the San Antonio food show, Texas Eats. The social media segment, Elder Eats, dominated in Central and South Texas in 2017, 2018, and 2019, with more than 18 videos receiving more than 1 million views each! He is also an award-winning graphic designer and web designer working for top companies and nonprofits in Texas.