Who doesn't love jalapenos?! I had the happy problem of way too many jalapenos from the garden at the same time and didn't want to waste any of the delicious little peppers. What to do? Pickle them of course! What an incredibly simple, useful way to preserve jalapenos. Now they're ready to be used in anything and everything over the next few weeks!
I found the recipe that I used from www.simplyscratch.com . Here it is:
15 jalapenos (I probably used more than that)
2 garlic cloves, smashed and peeled
1 cup distilled white vinegar
1 cup water
4 TBSP sugar
2TBSP salt
In a saucepan combine the garlic, water, vinegar, sugar & salt.
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil, add the sliced jalapenos and press them so they are submerged under the pickling liquids.Remove from heat and let the jalapenos sit for 10-15 mins (they will start to turn a duller green when they are ready). Fill a clean pint jar with all of the jalapenos and pickling juice. Let cool and then seal and refrigerate.
These will last as long as any other pickled item kept refrigerated in an airtight jar. The first time I made these, I used a much bigger jar and consequently had to pretty much triple the pickling juice recipe. However, it was no big deal as it comes together so simply and quickly. Also, I would suggest wearing gloves when slicing the jalapenos. Obviously, when dealing with jalapenos you should avoid touching your face for a long time after cutting them as the capsaicin in the jalapenos will produce an irritating burning sensation. The last time I made these though, my entire left hand was red and burning for a good while- it will go away eventually but I had to try both rubbing olive oil on my hand and then washing it off after a minute, and periodically submerging my hand in ice water.
No comments:
Post a Comment