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Servings: 20

Weight Watcher Smart Points: 4

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1-tablespoon celery seeds
  • 1-teaspoon ground allspice
  • 2 pounds jalapenos
  • 3 tablespoons whole mustard seeds
  • 1/3-cup salt
  • 1 ½ cup sugar
  • 2 tablespoons turmeric
  • 1-cup water
  • 1½ cups white vinegar
  • 8-10 peeled whole garlic cloves


  1. Using rubber gloves slice the jalapenos and sprinkle with salt
  2. Cover the jalapenos and refrigerate for 24-48 hours.Drain the jalapenos in a colander and allow them to stand for 10 minutes to get off all the excess water.Bring vinegar, water, sugar and spices to a boil
  3. Add the jalapenos and simmer for 15-20 minutes.Strain the jalapenos being sure to save the pickling liquid.Pack the jalapenos in sterilized jars and pour liquid over them
  4. Seal the jars and process them in a water bath or you can simply store them in your refrigerator.

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