House-Pickled Jalapenos
A recipe from Georgia Department of Education School Nutrition
Fresh jalapeños house‑pickled in a bright, tangy brine for crisp texture and balanced heat. A student favorite, lower in sodium than purchased varieties, and perfect for topping bars, tacos, sandwiches, and bowls. Easy to make ahead for consistent service.
Ingredients:
- 7 cup Cold Brine Base
- 3 lbs Peppers, green chilies, jalapeno, fresh, whole with stem
Steps:
DAY PRIOR TO SERVICE:
- Prepare the cold brine base.
- Wash jalapenos under cool, running water.
- Remove stems and thinly slice jalapenos.
- Once the brine is completely cooled, stir in the sliced jalapenos. Ensure all slices are coated in the brine.
- Store in the cooler, covered, labeled, and dated, at 41°F or lower.
- Allow the brine to pickle the jalapenos at least overnight or up to 5 days.
No bare hand contact with ready to eat food.
Hold at 41°F or below.
Recipe Details
HACCP Category:
Process #2 (Same Day)
Yield:
96
Portion Size:
1 tablespoon
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 7 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 1.3 | mg |
