Pickle me spicy!
I'm on a spicy kick around here and I like it! Pickled jalapenos can be kinda lame and dead looking in a jar... or you can make them yourself and have crisp delicious perfectly flavored heat! The more time they marinate the softer they will become, so if you like them crisp eat them up faster. I left all the seeds in with these... next time I'll leave some out so I get more flavor with less intensity :) Not that I'm saying I cried or anything...
This was my first try at pickling, have you pickled things or are you more of a sweet lover?
Pickled Jalapeños Recipe
recipe by Purple Foodie (check out her blog to learn the perfect pickling ratio)
330g jalapenos, whole or sliced
1 cup apple cider vinegar
1 cup water
1 tbsp peppercorns
2 bay leaves
3 cloves of garlic, lightly pounded
2 tbsp coarse sea salt
1 tbsp sugar
Pack the jalapeños in a glass jar.
In a saucepan, add the rest of the ingredients and simmer for about 5 minutes.
Pour the hot pickling liquid over the jalapeños and let it rest for a few hours. Shake it up a little so that the peppercorns are evenly distributed.
For a crunchy bite, you can start nibbling on them within a few hours. As for softer texture, let this sit for 4-5 days.
Keep refrigerated for upto two months or can it according to jar manufacturer’s instructions.
This was my first try at pickling, have you pickled things or are you more of a sweet lover?
Pickled Jalapeños Recipe
recipe by Purple Foodie (check out her blog to learn the perfect pickling ratio)
330g jalapenos, whole or sliced
1 cup apple cider vinegar
1 cup water
1 tbsp peppercorns
2 bay leaves
3 cloves of garlic, lightly pounded
2 tbsp coarse sea salt
1 tbsp sugar
Pack the jalapeños in a glass jar.
In a saucepan, add the rest of the ingredients and simmer for about 5 minutes.
Pour the hot pickling liquid over the jalapeños and let it rest for a few hours. Shake it up a little so that the peppercorns are evenly distributed.
For a crunchy bite, you can start nibbling on them within a few hours. As for softer texture, let this sit for 4-5 days.
Keep refrigerated for upto two months or can it according to jar manufacturer’s instructions.
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5 chews:
I'm seriously addicted to pickled jalepenos (my husband and i can go through a jar in a week). Thanks so much for posting this recipe, it will be my first attempt at pickling too!
I was so excited too! My husband was so skeptical of them and didn't want to try them, once he finally did he asked how many jars I had left since he knew I gave some away already LOL he's already asking me to stock up and make more!
I did some quick and easy pickling using a Cooking Light recipe (used squash and zucchini) and now I want to do more! Loved it!
The way the light shines through those jars is just stunning! I'm rather timid of palate as far as spicy food goes, so I've never tried pickling jalapenos before. However, doled out in small doses at a time, they sound great!
I haven't tried pickling them yet (I've only done hot pepper jam) but I definitely learned my lesson about the seeds too, hehe! Yay for pickles!
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