Imagine the delight on your family and friend’s faces when you present them with a jar of these tangy, pickled jalapenos. They’ll be hooked from the very first bite, and you’ll be the star of the party! But don’t just stop at serving them as a condiment, you can also use them as a topping for nachos, grilled cheese, or even as a pizza topping. The possibilities are endless!
But wait, there’s more! Not only do Pickled Jalapenos taste amazing, but they’re also super healthy. Jalapenos contain antioxidants and capsaicin, which have been shown to reduce inflammation and improve circulation. So go ahead, indulge in these delicious pickles without feeling guilty. Your taste buds and body will thank you!
Pickled Jalapenos Recipe – A Spicy and Tangy Treat!
- Large glass jar with lid (quart size)
- Wooden spoon
- Measuring cups (1 cup and 1/4 cup)
- Measuring spoons (tablespoon and teaspoon)
- Cutting board
- 12-15 jalapeno peppers
- 1 cup white vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Begin by preparing the jalapenos. Wash the peppers under cold running water, then pat them dry with paper towels. Slice the peppers into thin rounds, removing the seeds and membranes. Place the sliced peppers in a large bowl.
- In a separate bowl, mix together the vinegar, water, sugar, salt, black pepper, garlic powder, onion powder, and paprika. Pour the mixture over the sliced jalapenos, making sure they’re completely submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- After the desired soaking time, drain the peppers and discard the liquid. Pack the peppers tightly into a clean, sterilized glass jar, leaving about 1/2 inch of space at the top. Seal the jar with a lid and store it in the refrigerator. Let the peppers pickle for at least 24 hours before serving. The longer they sit, the better they’ll taste!
Now that you know how to make pickled jalapenos, get creative with your condiments and take your meals to the next level! Whether you’re a fan of spicy foods or just looking to mix things up, these tangy peppers are sure to satisfy. From burgers to tacos, sandwiches to salads, the possibilities are endless. So go ahead, grab some jalapenos, and start pickling!
Can I use other types of peppers, such as habaneros or serranos?
Yes, you can definitely use other types of peppers. Just keep in mind that habaneros and serranos are much hotter than jalapenos, so you may want to start with fewer slices and adjust to taste.
Can I can these pickles for later use?
No, it’s not recommended to can pickled jalapenos at home. The process of canning requires special equipment and techniques to ensure food safety. Instead, store them in an airtight container in the fridge for up to 2 months.
What if I don’t have a jar large enough to hold all the pickles?
You can simply divide the pickles between two smaller jars or use a larger jar and store the excess pickles in the fridge for up to 2 weeks.
What type of jalapeno peppers work best?
Choose firm, bright green jalapenos for optimal flavor and texture. Avoid overripe peppers, as they may lack the desired crunch.
Can I substitute sugar with honey or maple syrup?
Yes, but note that altering the ratio of sugar to vinegar may affect the overall consistency and flavor of the brine. Start with a smaller amount and adjust to taste.