My jalapeño plant is popping up with so many jalapeños, many of which I use in various salsas for taco night. But, as much as I like tacos, I can’t eat them every night; so I decided to pickle all the extra jalapeños.😊✌️
Here is the quick and easy recipe I used:
First, wash and dry the jalapeños. (Note: I used a larger jar and made excess liquid to continuously add more jalapeños; this batch of jalapeños took up about half the jar.)
Trim off the top stems and slice them into rings. Set aside.
Next, in a medium sauce pan, add in liquids (water and vinegar), then drop in two crushed cloves of garlic. Pour in 4 tablespoons of sugar and 2 tablespoons kosher salt, stir well to dissolve, and let it come to a boil.
Add the sliced jalapeños into the vinegar bath, stir and remove from heat.
Let sit and cool off for about 10-15 minutes.
Pour all contents into a mason jar (or jar of choice). I’d recommend taking out the jalapeños first, using tongs or a mini strainer, then top off with the liquid.
Place in fridge and let the magic happen!
KITCHEN UTENSILS NEEDED:
- Cutting board
- Good chefs knife
- Wooden spoon (or stirring utensil)
- Measuring set
- Mason Jar
- Kitchen saucepan
15 to 20 large jalapeños (stems discarded and sliced)
2 garlic cloves, smashed and peeled
1 cup distilled white vinegar
1 cup filtered water
4 tablespoons sugar
2 tablespoons kosher salt
- In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
- Bring to a boil, stirring occasionally to dissolve the sugar and salt.
- After it comes to a boil, remove from heat and add jalapeños, stirring to submerge and coat jalapeños.
- Let sit and cool for 10-15 minutes.
- Pour in mason jar and keep in fridge.