Pickled jalapeños are a really tasty snack and a great ingredient for burgers, nachos, salads, hotdogs and Mexican fajitas. Read the article and follow the instructions of this quick and easy recipe.
Ingrediants
Mexican Style Pickled Jalapeños
- 10 large Jalapeño Peppers
- 180 ml of water
- 180 ml of white wine vinegar
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 clove of garlic, crushed
- 1/2 teaspoon of Oregano
Servings: 2 x 225g jars | Total time: 3-5 days
Sweet and Spicy Jalapeños
- 5 whole Jalapeños, pierced 2-3 times
- 120 ml of apple cider vinegar
- 120 ml of filtered water
- 1/2 teaspoon of peppercorns
- 1/2 teaspoon of fresh coriander
- 1 bay leaf
- 1 clove of garlic, crushed
- 1/2 teaspoon of salt
- 1 teaspoon of Honey
Servings: 1 jar | Total time: 4-5 days
Steps
Method 1 of 2: Mexican Style Pickled Jalapeños
Step 1. Slice the chillies on a cutting board
Remove and discard the stalks. Chillies can also be stored whole, in this case make a small hole to prevent any blowouts.
Step 2. In a saucepan, mix the water, vinegar, salt, sugar, garlic, and oregano
Bring the mixture to a boil, add the chillies, and then remove the pot from the heat.
Step 3. Let the mixture cool for 10 minutes
Arrange the chillies in a 450g jar (or 2 225g jar) and then cover them with the liquid. Make sure the brine is well distributed and refrigerate the jars for 3-5 days before serving the peppers.
Method 2 of 2: Sweet and Spicy Jalapeños
Step 1. Combine all the ingredients in a small saucepan
Bring the mixture to a boil and then reduce the heat, simmer for 5 minutes.
Step 2. Remove the jalapeños from the pot and arrange them in a clean glass jar
Cover them with the brine making sure to leave some space between the liquid and the rim of the jar (at least 1 cm).
Step 3. Seal the jar tightly
Bring water to a boil in a large saucepan. Immerse the jar in the water and make sure it is well covered (about 5 cm) with the liquid. Wait about ten minutes and then remove the jar from the water.
Step 4. Put the vase in a cool, dark place
Keep it for 4-5 days before opening it.
- After opening the jar, store your peppers in the refrigerator. As it cools, the jar should create a vacuum and the lid, when pressed, should not make a clicking noise. In this case your jar will be sealed correctly, if not, put the jar in the refrigerator as soon as it reaches room temperature.
- Consume your jalapeños within two weeks of opening.
Step 5. Serve and enjoy your pickled peppers
Try slicing them and adding them to salsa, tacos, fajita, and other Mexican dishes.
