I’ve never looked at a basket of garden-fresh organic jalapeños and thought “Mmmm…I’d love to gnaw on those!” So when I was gifted with some uber-spicy jalapeños from my friend at the farmers market, there was only one option: pickling. These are great for perking up a sandwich, sprinkling on nachos, or serving on top of a steaming bowl of chili.
This is such a simple process as this isn’t a proper canning. But it’s great and so very quick!
- 1 pound fresh jalapeño peppers
- 1 cup water
- 1 cup white vinegar
- 4 tablespoons sugar
- 3 tablespoons kosher or sea salt
- 4 garlic cloves, peeled
Cut one pound of fresh, washed jalapeños in rings.
Soak the rings in a bowl of cold water. Swish around with a long-handled utensil every now and then as this will help some of the seeds fall to the bottom. Please don’t do this with your hands and then touch your eyes! Gently scoop out the pepper rings without getting the seeds that have fallen to the bottom and transfer to another vessel.
In a non-reactive saucepan, combine the water, vinegar, garlic cloves, salt, and sugar together and bring to a boil. Add the drained jalapeños to the pot.
Cover with a lid and let sit for 15 minutes off the heat.
Transfer to your favorite jar and keep in the refrigerator. They’ll last for quite some time even though they’re not properly canned.