I just got back from a week long vacation but before heading out I made this quick pickled jalapeno peppers. There’s always so much to do right before you leave on a trip! The night before I noticed a pound bag of ripening jalapenos peppers and there was no way I was letting them go to waste.
If you harvested them or purchased make sure you give them a good wash.
So in between some last minute packing and running after Diego (he always manages to jump in my suitcase and grab something), I made these spicy pickled jalapeno peppers. Pickling only takes about 10-15 minutes and can last up to a month if refrigerated. I used only the jalapeno peppers this time but check out another veggie pickle I made a while ago using a mix of carrots & daikon. If you’re growing chiles or find yourself with too many on your hand try this recipe, it’s really amazing on sandwiches, nachos, scrambled eggs, fish, chicken, well pretty much anything!
Pickled Jalapeno Peppers
Ingredients
- 1 lb jalapeno peppers sliced
- 1 cup vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tsp sea salt
- 1 garlic clove mashed
- 1 tsp peppercorns
- 1 tsp oregano
Instructions
- On medium heat bring to boil the vinegar and water. Turn off stove and remove mixture from heat. Add the sugar, salt until all is dissolved and let mixture cool completely.
- In a thoroughly washed 1 pint jar, add the sliced jalapeno, garlic, peppercorns and oregano. Shoved them all in if you must.
- Fill the jar to the top with cooled vinegar mixture making sure the jalapenos are covered. Secure lid tightly and let sit overnight. You can leave it on counter for a few days, the vinegar will preserve the jalapenos but after that you should refrigerate.
