Pickled Jalapeño Peppers
I always buy more jalapeño peppers than I need when they are in season simply so I can pickle them. Perfect for adding spice to salads, homemade salsa, tacos, or quesadilla. The pickling liquid also works as a flavored vinegar in salad dressings or marinades for meats and vegetables. Happy cooking!
Preparation time: 1 hour
Cook time: 10 minutes
2 cups jalapeño peppers (220 g)
2 cloves of garlic (15 g)
½ cup plain white vinegar
1 cup rice vinegar
¾ cup granulated sugar
1 tbsp salt
¾ cup water
Slice the jalapeño peppers thinly, put the slices onto a tray, and place them into the freezer to let them freeze while you prepare the pickling liquid. This will allow the jalapeño peppers to retain their green color once pickled.
Peel the garlic, slice the cloves in half, and remove the germ from the center of the clove.
In a small saucepot add the vinegar, water, sugar, and salt and bring it to a boil.
Turn off the pickling liquid, add the garlic, and allow to cool.
Add the frozen jalapeño slices to a glass jar or sealable container and cover with the pickling liquid.
This will keep in the refrigerator for several months.