Even though the summer tomatoes are long gone and have been replaced with a variety of lettuces, the jalapeños are still going strong. I love having pickled jalapeños in the fridge and pickle enough to share with my friends who love all things spicy.
Pickled jalapeños are a nice addition to a charcuterie tray, or to spice up a sandwich, or anywhere you’d like to add a little heat. I love them with scrambled eggs. A couple of things you might need to know about jalapeños if you don’t already. The older and more stressed the pepper, the hotter it will be. If you want the hottest peppers, look for ones with stretch marks and use the seeds. The seeds are responsible for most of the heat. Also, use gloves whenever you cut jalapeños. The oil will remain on bare hands even after several washes and you can do a number on your eyes if they come in contact. Enjoy!
Pickled Jalapeños
Ingredients
- 3 cups white vinegar
- 3 tbsp kosher salt
- 3 tbsp sugar
- 4 cloves garlic smashed
- 20 jalapeños sliced into 1/8" thick rings, seeds included for a spicier result
Instructions
- Wear disposable latex gloves before cutting any peppers. Pepper residue can remain on the skin despite thorough hand washing and can burn eyes along with other delicate areas.
- Prepare 6-8 1/2 pint jars with lids by cleaning them in the dishwasher or hot soapy water.
- Combine 3 cups of water, vinegar, sugar, salt, and garlic in a large saucepan. Bring mixture to a boil over high heat. Stir in the jalapeño slices and cook until they turn from bright green to a slightly duller green, about 7 minutes.
- Use a slotted spoon to transfer the jalapeños, garlic, and seeds to the jars, dividing them equally among the jars. Spoon the liquid into each jar, filling each to 1/2" below the rim.
- Close jars tightly. Let cool completely, then store in the refrigerator for up to 2 weeks. You can use them immediately, but they will get spicier the longer they sit.
