Pickled jalapeños are jalapeño peppers that have been preserved in a solution of vinegar, salt, and sometimes sugar. The pickling process not only preserves the jalapeños but also imparts a tangy and slightly sweet flavor to them. Here’s a simple recipe for making pickled jalapeños at home:
Ingredients:
- Jalapeño peppers
- White vinegar
- Water
- Sugar
- Salt
- Garlic cloves (optional)
Instructions:
- Prepare the Jalapeños:
- Wash the jalapeños thoroughly.
- Slice them into rounds or leave them whole, depending on your preference. Removing the seeds can reduce the heat.
- Prepare the Pickling Solution:
- In a saucepan, combine equal parts white vinegar and water. The amount will depend on how many jalapeños you have. For example, you might start with 1 cup each of vinegar and water.
- Add Sugar and Salt:
- Add sugar and salt to the saucepan. Start with 1-2 tablespoons of sugar and 1 tablespoon of salt per cup of liquid. Adjust according to your taste preferences.
- Optional Additions:
- If you like, add a few cloves of peeled garlic to the mixture for added flavor.
- Boil the Solution:
- Bring the pickling solution to a boil, stirring until the sugar and salt dissolve.
- Pack the Jalapeños:
- Place the sliced or whole jalapeños into clean, sterilized jars.
- Pour the Pickling Solution:
- Carefully pour the hot pickling solution over the jalapeños, ensuring they are completely submerged.
- Cool and Seal:
- Allow the jars to cool to room temperature before sealing them with lids.
- Refrigerate:
- Once cooled, store the pickled jalapeños in the refrigerator. They will be ready to eat after a few hours, but the flavors will continue to develop over time.
- Enjoy:
- Use your homemade pickled jalapeños in sandwiches, tacos, salads, or any dish that could use a bit of heat and tang.
Remember, the spice level of your pickled jalapeños will depend on the variety of jalapeños you use and whether or not you include the seeds. Adjust the sugar and salt to find the right balance for your taste.
