Veggies

Pickled Jalapenos

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

Add the sliced jalapenos to the pot, stir and let sit for about 15 minutes until slightly cooled

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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

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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!

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Enjoy!

Simply Sundays! ~ Pickled Jalapenos

  • Servings: Yields 1 1/2 quarts
  • Difficulty: Easy
  • Print

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

Simply Bamboo Cutting Board

ECKO Angled Serving Tongs

Ball Jar Wide Mouth Pint and Half Jar

 

© Simply Sundays 2017
All rights reserved

4 comments on “Pickled Jalapenos

  1. 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.

  2. 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!

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