Homemade Pickled Jalapenos
These pickled jalapenos are super easy and very delicious. The garlic is a must!
Recipe:
1 quart thinly sliced jalapenos, with seeds (10-15)
1 medium garlic clove, peeled and slightly smashed
1 C water (try 1/2 cup distilled water--not tap water)
1 C white vinegar (try 1.5 cups 5% white vinegar)
4 Tbs sugar
2 Tbs Kosher or pickling salt
Recipe:
1 quart thinly sliced jalapenos, with seeds (10-15)
1 medium garlic clove, peeled and slightly smashed
1 C water (try 1/2 cup distilled water--not tap water)
1 C white vinegar (try 1.5 cups 5% white vinegar)
4 Tbs sugar
2 Tbs Kosher or pickling salt
Try adding a little Calcium Chloride powder to keep them firm
Wearing gloves, cut the stems off and slice all the jalapenos to the thickness you desire and place in a clean, preferably wide-mouth, quart jar. Add the garlic with the jalapenos. Bring the water, vinegar, salt and sugar to a boil, stirring to dissolve. Pour the liquid in the jar with the jalapenos, making sure they are covered, and let them rest for 15 minutes. Put a lid on the jar, turn it upside-down until cool and then keep them in the refrigerator.
Wearing gloves, cut the stems off and slice all the jalapenos to the thickness you desire and place in a clean, preferably wide-mouth, quart jar. Add the garlic with the jalapenos. Bring the water, vinegar, salt and sugar to a boil, stirring to dissolve. Pour the liquid in the jar with the jalapenos, making sure they are covered, and let them rest for 15 minutes. Put a lid on the jar, turn it upside-down until cool and then keep them in the refrigerator.
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