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Pickled Jalapenos

  • Yield: 1 quart


  • 1 1/2 pounds fresh jalapenos (about 32)
  • 2 teaspoons Zatarainís Concentrated Liquid Shrimp & Crab Boil (optional)
  • 1 quart distilled white vinegar
  • 1 tablespoon black peppercorns
  • 6 bay leaves
  • 2 tablespoons salt
  • 12 cloves garlic, peeled


  • Combine all of the ingredients in a nonreactive 2-quart saucepan over medium heat. Simmer until the peppers are very soft, about 25 minutes. Remove from the heat and let steep for 30 minutes, then remove the bay leaves.
  • Sterilize a quart-size jar and lid. Pour the mixture into the jar and secure with an airtight lid. Store in a cool, dry place for at least 2 weeks before using. Once opened, it will keep up to one month in the refrigerator.

Recipe Details