Recipe: Quick and Easy 10 Minute Pickled jalapeno


These jalapenos are so much better than canned and do not contain preservatives or artificial colors.

The mixture of vinegar and salt act as a natural preservative (no canning needed) and help keep the jalapenos good in the fridge for up to two months.

Although, I doubt they will last that long! a jar never lasts longer than a week around here.

This method also works well with any other type of chilis or even sliced pickles.

I sometimes toss in some baby carrots or slices or bell peppers and they tastes so good too! You can also control the heat level but adding more or less sugar.

I used 2 tablespoons and the jalapenos are still spicy but not too spicy and have a nice tangy/sweet flavor.


THE RECIPE:

Ingredients:
  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic smashed
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 7-8 jalapeno peppers thinly sliced

Instructions:
  1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
  2. Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
  3. Store in the fridge for up to two months.

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