So Good, So Easy Pickled Jalapenos
We have been making these for years now. Once you start making them, store bought will be a thing of the past. Best of all there are no added artificial preservatives or additives. The jalapenos stay nice and crunchy, with a tangy heat. While you can eat these jalapenos immediately after cooling we suggest waiting a day or two for the flavors to develop. So plan ahead accordingly. These peppers are meant to be consumed within a few weeks. If you are planning on making them as gifts we suggest a final step of canning them. Once canned they will lose some of the crunch due to the additional heating but will still be full of the wonderful flavor of pickled jalapenos. More information on canning can be found in a quick Google search. We wont cover that here. I will post some links below.
Burgers, hot dogs, nachos, beef chili, enchiladas, sandwiches, tacos, even fried chicken benefit from tangy kick from these pickled jalapenos. You will see these appearing in different recipes coming up as [I feel] jalapenos are a culinary essential. Agreeable and acceptable to most of people it is the go to hot pepper.
Of course you can pickle any pepper as this is a basic recipe, whether you prefer hotter or milder peppers than the jalapeno. Use the recipe for other veggies too, pickled baby okra or cucumbers. (Note: for other veggies we will add a tablespoon of mustard seed and a bit of dill).
Canning Links:
https://www.wikihow.com/Can-Dill-Pickles
Pickled Jalapenos the Easy Way
Ingredients
- 1 lbs jalapeno peppers
- 2 carrots cut into rounds 1/4" thick
- 4 - 5 garlic cloves thin sliced
- 2 1/2 cups distilled vinegar
- 1 1/2 cups filtered water
- 1 tbsp white sugar
- 1 tbsp sea salt
- 1 tbsp whole black peppercorns
- 1 tsp dried oregano mexican oregano if available
- 1 tsp onion powder
Instructions
- Slice jalapenos, carrots and garlic.
- In a sauce pan combine vinegar, water, sugar, salt, pepper, oregano, onion power, bring to a boil
- Boil for 7 minutes stirring to dissolve sugar, add the sliced carrots and boil for 3 more minutes. add jalapenos and immediately remove pot from heat. Let sit to cool for 10 to 15 minutes.
- Pack jalapenos, carrots, and garlic into a clean, sterilized 1 quart jar. pour the remaining liquid into the jar to fill. Cap and keep refrigerated. Will keep for 1 month.
