pickled jalapeño
This Pickled Jalapeño recipe is easy to make. This is a great way to preserve them and also save money. For those of you who never did canning before making this pickled condiment is a good place to start!
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yield
3 jars of 500ml
prep time
10 Min
cook time
10 Min
method
Canning/Preserving
Ingredients For pickled jalapeño
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6 c(about 15 large peppers) jalapeño peppers, thinly sliced
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2 1/2 cwhite vinegar
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2 1/2 ccold water
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2/3 cgranulated sugar
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2 Tbspcoarse himalayan sea salt
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2 lgcloves garlic, crushed
How To Make pickled jalapeño
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1Wearing latex gloves slice jalapeño peppers but discard ends. Place them in a colander and rinse under cold water; set aside to drain.
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2In a large saucepan combine white vinegar, water, sugar, salt and garlic; stir and bring brine to a boil. When brine is boiling and salt & sugar dissolved, add peppers. Reduce heat to medium and cook for 10 minutes or until soft but not mushy and have a little crispiness to them.
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3Using a slotted spoon, fill up prepared jars with peppers, leaving about ½-inch head space. Pour brine in a colander sitting over a bowl to collect liquid. Discard seeds and pour brine to cover jalapeño peppers. Place prepared lids and apply screw bands; finish canning process. Makes 3 jars of 500ml
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4To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=tIWXIetGUzE
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pickled Jalapeño:
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