Spicy Pickled Jalapeños and Vegetable Marinade

This vibrant American-style marinade transforms simple vegetables into a zesty, tangy condiment perfect for grilling or snacking. The recipe combines the heat of fresh jalapeños and dried red chilies with the bright acidity of white wine vinegar, balanced by the earthy sweetness of pearl onions, cauliflower, and baby carrots. Aromatic herbs like oregano, rosemary, and garlic infuse the brine with complex flavors, while pink peppercorns and bay leaves add a subtle spice kick. Ideal for marinating meats before grilling or serving as a spicy side dish, this preserved mixture offers a refreshing crunch and a well-rounded flavor profile that enhances everyday meals.

Cooking Method: Boiling, Grilling

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 3539.6

Dietary: Vegan

Description

This vibrant American-style marinade transforms simple vegetables into a zesty, tangy condiment perfect for grilling or snacking. The recipe combines the heat of fresh jalapeños and dried red chilies with the bright acidity of white wine vinegar, balanced by the earthy sweetness of pearl onions, cauliflower, and baby carrots. Aromatic herbs like oregano, rosemary, and garlic infuse the brine with complex flavors, while pink peppercorns and bay leaves add a subtle spice kick. Ideal for marinating meats before grilling or serving as a spicy side dish, this preserved mixture offers a refreshing crunch and a well-rounded flavor profile that enhances everyday meals.

Ingredients

Jalapeños (about 75, small to medium)
White wine vinegar (at least 5% acidity)
Water
Salt
Pearl onions
Cauliflower florets (small head)
Baby carrots (peeled)
Fresh oregano (or marjoram)
Rosemary
Garlic (peeled)
Dried red chilies
Bay leaves
Dried pink peppercorns

Directions

1
Heat a dry skillet over medium-high heat.
2
Sear the jalapeños, turning often, until skins are blistered and split, about 7 minutes.
3
Remove jalapeños from skillet and let cool.
4
Combine vinegar, water, and salt in a non-reactive pan.
5
Bring the brine mixture to a boil over medium heat.
6
Lower heat, cover, and keep the brine hot.
7
Pack jars tightly with jalapeños, onions, cauliflower, carrots, oregano, garlic, chilies, and bay leaves, leaving 1/2 inch headspace.
8
Add 1 teaspoon pink peppercorns to each jar.
9
Pour hot vinegar mixture into jars, covering contents completely and leaving 1/2 inch headspace.
10
Process jars for 15 minutes in a boiling water bath.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 3539.6kcal

% Daily Value *
Total Fat 38.6g60%
Saturated Fat 6.2g31%
Cholesterol 0.0mg0%
Sodium 9988.7mg417%
Total Carbohydrate 862.2g288%
Dietary Fiber 139.7g559%
Sugars 477.1g
Protein 46.2g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/marinade-8/