Today, I want to share with you a delightful way to spice up your meals with homemade pickled jalapeño peppers. This quick and easy recipe is perfect for anyone looking to add some zing to their dishes. Whether you’re topping nachos, enhancing sandwiches, or just looking for a tasty snack, these pickled jalapeños are sure to impress!
Perfect Pickled Jalapeño Peppers
These pickled jalapeños are vibrant and packed with flavor. They’re a fantastic addition to many recipes and can elevate any ordinary meal into something special. Let’s get started with the ingredients.
Ingredients
- 10 fresh jalapeño peppers
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 3 cloves garlic, smashed
- 1 teaspoon oregano (optional)
- 1 bay leaf (optional)
Instructions
- Start by preparing your jalapeño peppers. Wash them thoroughly and slice them into rings. If you prefer less heat, remove the seeds.
- In a medium saucepan, combine the white vinegar, water, sugar, and salt. Heat over medium until the sugar and salt dissolve. Stir in the smashed garlic, oregano, and bay leaf if using.
- Once the brine is ready, add the sliced jalapeños to the saucepan. Allow the mixture to come to a gentle boil, then remove from the heat.
- Carefully transfer the jalapeños and brine into a clean glass jar. Make sure the jalapeños are submerged in the liquid.
- Let the jar cool down to room temperature before sealing it. For best flavor, refrigerate overnight, though they can be enjoyed after just a few hours.
- These pickled jalapeños can be stored in the fridge for up to two weeks. Enjoy them on everything from tacos and burritos to burgers and salads!
With this simple recipe, you’ll have a delicious condiment that adds a kick to all your favorite dishes. Happy pickling!
canning whole jalapeno peppers recipe
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