Pickling Jalapeños

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.)

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Trim off the top stems and slice them into rings. Set aside.

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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.

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Add the sliced jalapeños into the vinegar bath, stir and remove from heat.

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Let sit and cool off for about 10-15 minutes.

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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.

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Place in fridge and let the magic happen!

KITCHEN UTENSILS NEEDED:

  • Cutting board
  • Good chefs knife
  • Colander
  • Wooden spoon (or stirring utensil)
  • Measuring set
  • Mason Jar
  • Kitchen saucepan

Pickling Jalapeños

  • Servings: 1 jar
  • Difficulty: easy
  • Print

Ingredients:_MG_0250

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

Instructions:

  1. In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
  2. Bring to a boil, stirring occasionally to dissolve the sugar and salt.
  3. After it comes to a boil, remove from heat and add jalapeños, stirring to submerge and coat jalapeños.
  4. Let sit and cool for 10-15 minutes.
  5. Pour in mason jar and keep in fridge.   
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