These homemade pickled jalapeños are so delicious! Crunchy, spicy rounds of fresh jalapeño peppers in a flavour packed brine.
Homemade pickled jalapeños HAVE to go on my nachos.
Are you a spice lover? I like to think I am but really the spiciness of jalapeños is all I can handle comfortably. And we all know their spiciness is at the lower end of the scale!
Jalapeños are amazing for adding just that little kick that food often needs, and pickling them makes them POP. Seriously, they become so much more than just a chili when you add them to a flavoured brine.
In this recipe there is the addition of fresh garlic, dried oregano, cumin and bay leaves. Delicious, even if I do say so myself.
If a plain brine is all your after, just omit all the above ingredients and stick to the water, vinegar, sugar and salt.
The brine is vinegar based so these are wonderful to store long term. You just need to seal the canning jars well and place them in a boiling water bath for 10 minutes. If you're not into that, just store them in the refrigerator! They'll last for for ages.
Please wear gloves when slicing them! It so stings if you don’t, and for hours after the job.
Homemade Pickled Jalapeños
Crunchy, spicy rounds of fresh jalapeño peppers in a flavour packed brine. Makes approx 4 pint jars.
Ingredients
- 1kg fresh jalapeño chillies
- 6 cups vinegar
- 2 cup water
- 3 cloves fresh garlic, sliced
- 2 bay leaves
- 2 tsp cumin seeds
- 2 tsp dried oregano
- 2 Tbsp rock salt
- 1 Tbsp sugar
Instructions
- Wash 4 pint (500ml) jars with warm soapy water. Remove all soap residue and let them dry thoroughly.
- Slice the jalapeños into rounds.
- In a deep saucepan, combine all ingredients, bar the jalapeños. Bring the liquid to a boil and simmer until the salt and sugar have dissolved. Add in the jalapeños and simmer for 2 minutes. Take it off the heat and leave it to cool.
- Scoop the jalapeños into clean jars. Pack them down well and top up with the brine until it reaches about 1.5cm or ½ an inch below the rim of the jar. Wipe the rims of the jars clean and seal them.
- Fill a deep saucepan with water and add in a rack on the bottom of the pan. Put in the jars on the rack, fill with more water to cover the jars and bring the water to a boil. Boil the jars for 10 minutes, then turn off the heat. Let them sit in the water for 5 minuts before removing the jars and letting them cool completely. Once cooled, check that the seals on the jars are sucked in and store in a dark place for up to a year.
- Once opened, store in the refrigerator.
Nutrition Information:
Yield:
100Serving Size:
10 gramsAmount Per Serving: Calories: 7Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 141mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
Have you made these? Tag me and let me know! @home_grown_happinessnz
Pin for later
Leave a Reply