We love spicy food at our house and are especially in love with fresh peppers of any kind. We’ve learned to stay away from the hottest-of-the-hot and go more towards those that add delicious flavor and a little kick!
This fall, when the jalapenos were plentiful, we bought a bunch and make a quick pickle so we will have them for months to come.
Here’s the easy method:
1 cup apple cider vinegar
1 tablespoon of sugar
1 teaspoon of salt
6-8 fresh jalapenos, washed, dried, and sliced thin
4 cloves of fresh garlic, sliced thin
Heat the vinegar, sugar, and salt over medium heat until the sugar and salt have dissolved, about 5-10 minutes. Set aside to cool slightly.
Slice the jalapenos and garlic as thinly as possible. Using a mandoline helps.
Pack the jalapeno slices and garlic in a 1-quart container, cover with the vinegar mixture and refrigerate.
We love jalapenos and do not remove any seeds or membrane. However, if you’d like your pickled jalapenos a little less firey feel free to remove seeds and membrane.
Fresh pickled jalapenos stay crisp in the refrigerator and make a delicious addition to any food for an extra punch of flavor.
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