I just love spicy food! Spicy Pickled Jalapeno Peppers are the perfect way to savoir spice, but add a little extra something to it. This year, my father grew me a lot of peppers. And, when I say a lot, I mean – a lot. I did not want the jalapenos to go bad before I got to them, so I figured what better way to preserve them than to pickle them – the Spicy Pickled Jalapeno Peppers.
There are endless possibility for what you can put these Spicy Pickled Jalapeno Peppers on. Some of my personal favorites are: nachos, burritos, taco salads, regular salads and tofurkey sandwiches. You can even top my buffalo cauliflower dip with them! They add a nice spice to the meal, but do not have the full blown, burn your mouth and drink water vibe to them.
My love affair with Spicy Pickled Jalapeno Peppers when I got a jar from Trader Joes a few years back. They were perfect. Such a great taste. Does Trader Joe’s do anything wrong? Nope.
I knew they could not be hard to make, so I set out on a quest to make my own. I took the recipe I use for pickling onions and copied it for this and boom – done. It took all of 20 minutes total, plus the 24 hours for wait time.
Pickled Jalapeno Peppers could not be easier to make. All you need is: some jalapenos chopped up into dime size circles; some minced garlic; sugar; salt; vinegar and water. Oh, and you will need a glass jar to place these in. I suggest using a left over jar from salsa. Works perfectly.
This recipe calls for apple cider vinegar, as well as white vinegar. You can, however, use one or the other. I like to mix mine, but both will work easily. Other people, I believe, add more spices to their pickled veggies. I do not do that because I like to keep the integrity of the vegetable, but feel free to experiment!
Spicy Pickled Jalapeno PeppersCourse: SidesCuisine: AmericanDifficulty: Easy
Pickled Spicy Jalapeno Peppers, perfect addition for dishes, sandwiches or to snack on alone.
8 Jalapenos, sliced
3-4 cloves of garlic, minced
2 tbsp of sugar
2 tbsp of salt
1/2 cup of apple cider vinegar
1/2 cup of white vinegar
1 cup water
- Make sure to wear gloves while slicing your jalapenos and do not touch your eyes.
- Place sliced jalapenos and minced garlic into a glass jar that can withstand heat and that has an air tight seal.
- Place vinegar, salt, sugar and water into a sauce pan and heat on medium heat.
- Once the sugar and salt dissolve in the liquid, pour the liquid mixture directly on top of the jalapenos and garlic in the jar. Make sure they are well submerged.
- Tighten the lid on the jar and refrigerate for 24 hours. Keep in the fridge thereafter. They should stay good for up to 3 months.
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