Having this recipe on hand is a godsend. It’s quick and easy to make, even if you just have a few Jalapeños to work with. There’s no need for canning equipment as well. All you need is a saucepan and a pint-sized container to get started.
Just chop up the jalapeno peppers and add them to the container. After that, cover them with brine, let them cool, and then store them in the fridge. Simple as that! Prepare yourself for a lot of repetition if you plan on making these often. Because I’ve been asked to make these jalapenos year after year since I shared a jar of them with my friends and family.
Jalapeño Peppers
The precise number of jalapenos needed to fill a pint jar is difficult to estimate. For medium-sized peppers, about 6-7 peppers should be enough.
The jar does not, however, have to be totally full for this recipe to work. You can therefore use as many peppers in this recipe as you like.
White Vinegar
You can use apple cider vinegar instead of white vinegar in this recipe for pickled jalapenos if you like. When compared to white vinegar, apple cider vinegar has a softer and sweeter flavor.
It doesn’t matter what kind of vinegar you’re using; you must use vinegar that has a 5% acidity level. When vinegar is used for pickling, this is the typical acidity ratio.
Water
The water will be incorporated into the brine and used as a component of the mixture. If you run out of brine while pickling jalapenos, you can safely add more water to the mixture.
Garlic Cloves
The brine is additionally enriched with fresh garlic cloves, which offer an additional layer of flavor. If fresh garlic isn’t available, jarred garlic might be used in its place.
1 medium clove of garlic equals 1 teaspoon of minced garlic
If you’re a big fan of garlic, feel free to increase the amount you use. The garlic itself has no effect on the process of pickling.
Sugar
Granulated sugar works best in this pickled Jalapeños dish.
However, if you can’t or don’t want to use sugar, there is no harm in substituting or removing the sugar entirely.
Salt
This recipe is best served with kosher salt. The Pickling Salt you need is already in your pantry. However, before adding salt to the brine, be sure it is free of any additives.
INSTRUCTIONS
Wearing gloves is the first and most important step in this method for pickled jalapenos. The capsaicin in the peppers, even if in little quantities, can nevertheless burn your skin.
After putting on your gloves, wash the peppers thoroughly. then remove the stem and throw it away.
Once you’ve cut the jalapenos into rings, put them in a pint-sized mason jar or plastic container and store them in the refrigerator. While you’re making the brine, put the peppers away.
Preparing the Brine
Add the vinegar, water, garlic, sugar, and salt to a medium pot and mix well. Boil the mixture in a saucepan over high heat.
Once the mixture has reached a rolling boil, turn off the heat and set the pot aside. The brine in the jar should be applied carefully over the sliced jalapenos in the jar.
If you didn’t fill the pint-sized jar with sliced jalapenos all the way to the top, there may not be enough brine to cover the peppers.
If this is the case, simply top off the brine with boiling water to completely submerge the peppers.
Cover and refrigerate the liquid until it is at room temperature. The peppers can be stored in the refrigerator for up to two months.