pickled jalapeños

remember awhile back when i showed you how to make the easiest salsa ever and black bean dip, both which require pickled jalapeños and their juice? and then the bloody mary with teasing pickled green beans and artichokes but no recipe? well, i promised to show you how to pickle things and the time has come.. for jalapeños at least.







pickling is actually quite easy. the hard part is finding out what you like your pickled goods to taste like. sweet, spicy, or full of garlic and dill. maybe with extra mustard seeds. either way, its a process, but its hard to go very wrong.

pickled jalapeño

makes one 16 ounce jar

5 large jalapeños
1 clove garlic
3/4 cup apple cider vinegar
1/2 cup water
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon mustard seed
1/2 teaspoon coriander seed
1 bay leaf, broken into pieces

slice jalapeños to desired thickness and put into 16 ounce jar. thinly slice garlic clove and put in jar with jalapeños. do me a favor and wash your hands at this point, you don’t want burning eyes later.

combine the remaining ingredients together in a saucepan and heat until mixture boils and salt and sugar have dissolved.

pour hot liquid into the jar with your jalapeños and garlic. after about 15 minutes you will see the peppers losing their bright green color the jar will be cool enough to handle and put in the refrigerator. let set for at least an hour before using but they are best after they have sat overnight.

see, easy!


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