I happened to spy some beautifully green and delicious looking jalapenos at the farmers market this week. I didn’t quite have a plan for them, but I knew I had to take them home
I was sure I’d use some in a batch of Garden Fresh Salsa and was certain that my husband would roast some up to blend and add to oh-just-about-everything
How about pickling them?! Toss in a salad, add to a sandwich, layer on nachos… yup. Done and done.
I bought a pound of these delicious bad boys, rinsed them and sliced into thin rings
Note I’m wearing a glove… I don’t care how good you wash your hands after slicing hot peppers, you always seem to get an eye itch and burn your eyeball out of its socket
I’ve left the seeds in but if you prefer a little less heat, remove the seeds and ribs before adding the jalapenos to the pickling liquid
The pickling juice is simply one cup each of vinegar and water, 2 smashed garlic cloves, 2 tablespoons of sugar and one tablespoon of kosher salt. That’s all she wrote
Add these ingredients to a small pot and bring to a boil on medium-high heat. Stir until the sugar and salt have dissolved and remove from heat
Add the sliced jalapenos to the pot, stir and let sit for about 15 minutes until slightly cooled
Remove the jalapenos and place into a large mason jar. These were exceptionally large peppers so I used a wide mouth pint and a half jar
Pour the pickling liquid over the peppers, cover and refrigerate
These Pickled Jalapenos will store in your fridge for up to 2 months as long as the peppers are covered by the liquid
Pretty sure they’ll be gobbled up before then!
Enjoy!
Simply Sundays! ~ Pickled Jalapenos
Ingredients
1 pound jalapenos
1 cup vinegar
1 cup water
2 garlic cloves, smashed
2 tablespoons sugar
1 tablespoon salt
Directions
Thinly slice one pound of fresh jalapenos; bring the vinegar, water, smashed garlic cloves, sugar and salt in a pot over medium high heat until the sugar and salt dissolve
Add the sliced jalapenos to the pot, stir and let sit for about 15 minutes until slightly cooled; remove the jalapenos and place into a large mason jar; pour the pickling liquid over the peppers, cover and refrigerate
These Pickled Jalapenos will store in your fridge for up to 2 months as long as the peppers are covered by the liquid
Tools used to make this recipe
Ball Jar Wide Mouth Pint and Half Jar
© Simply Sundays 2017
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Going to try this! Husband planted A LOT of hot peppers. I am thinking of also making pickled habanero peppers. Will let you know how it turns out.
Pickled habaneros! Yum!
I was just talking to my daughter about how I loved pickled jalepenos when I lived in Texas! Your lovely photos & narrative were a wonderful walk down memory lane again!
Thank you so much!! We are so happy to be able to bring you a good memory. Try this recipe out with your daughter and let us know what you think!