If you like spicy, you will love this! I have been picking jalapeño peppers like crazy the past two weeks and desperately needed to do something with them before they spoiled. I ran across this EASY pickling recipe by Peanut Butter and Peppers. It was so simple and I can’t wait to make another batch.
Even if you don’t have a garden that is overflowing with jalapeños, next time you are in the grocery store pick up a few and try it. You can even substitute for other hot peppers or banana peppers. I also have a ton of those…I think I just found my next pickling post.
What You’ll Need:
- 10 jalapeños
- 3/4 cup distilled vinegar
- 3/4 purified water
- 1 tbsp sugar
- 1 tbsp kosher salt
- 1 garlic clove, smashed
To begin, add all of the ingredients to a medium saucepan except for the jalapeños. Bring the ingredients to a boil and stir a few times to ensure that the sugar and salt dissolve. While the vinegar mixture is coming to a boil, rinse the peppers and then slice each jalapeño into relatively thin slices. This is all a matter of preference. I just sliced them how you would normally find them in the grocery store.
Once the mixture has come to a boil, remove from heat and add the pepper slices. Stir a few times over the next 15 minutes.
Add the jalapeños and vinegar water to a sterilized mason jar or up cycled jar of your choice (I used an up cycled, sterilized pickle jar). Let cool at room temperature before placing in the fridge.
Enjoy with tacos, hotdogs or whatever you like pickled jalapeños on!
This recipe has been husband approved. They even made his eyes water a little. Always a good sign!! (For those of you who prefer to tone down the heat a bit, just add more sugar by the tablespoon.)