I saw these on Food52 and thought I’d give them a try. Jalapenos can be tasty, but I find a pickled jalapeno definitely has a less harsh bite to them. Since I had planned to make nachos one night, I made a jar.

They are very tasty. For only having a few additions and no pickling spices, the jalapenos still had a nice “pickle” taste, lost their super hot edge, and still stayed a crisp green.

Quick Pickled Jalapenos
  1. Jalapenos
  2. 1 c apple cider vinegar
  3. 1 1/2 tbs sugar
  4. 1/2 tsp salt
  1. In a small saucepan, heat the vinegar and add the sugar and salt.
  2. Stir to mix and once the sugar has dissolved, remove from heat.
  3. Remove the tops from the jalapenos, then slice into rings.
  4. I sliced up around 4 and put into a clean pickling jar, added the liquid, then kept adding sliced jalapenos until the jar was full, yet they were still covered in the vinegar.
  5. Put on the lid and put in refrigerator for at least 24 hours.
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