Citrus Brine Jalapeno Peppers

I always have a jar of these in the refrigerator. Great in so many dishes. Easy to prepare too! I use 6 whole jalapenos cut off stem and slice in 1/8″ slices (remove as many seeds with your fingers as you want for heat level). In a saucepan on medium high heat add one cup water, 3 tablespoons sea salt, 1 tablespoon peppercorns, one lemon for zest and juice, one lime for zest and juice, one orange for zest and juice, stir and cook 4 minutes. Remove from heat and allow to cool.

Once mixture is cooled add sliced jalapeno slices and stir gently. Transfer to an airtight jar or container. Refrigerate until ready to use.

Love these on hamburgers grilled, tacos, so many uses.

Hope you’ll enjoy!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.



14 thoughts on “Citrus Brine Jalapeno Peppers

  1. Good morning CCC! (Well it’s afternoon there! Good afternoon!) Work started out with a bang today, slowly getting to my readerboard. I’ve made pickled jalapenos before from my pepper plant, but never in a citrus brine. Sounds tasty! I’ll have to make this in the summer. Or I guess I could just go buy some fresh, lol! xoxoxoxo

    Liked by 1 person

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