Gettin’ Pickled

I love jalapenos. I love them fresh but I also love them pickled …

  • on bagels with cream cheese
  • on cheesy pepperoni pizza
  • on nachos
  • in every single Mexican dish I make

(hmmm, I think there’s a definite jalapeno/cheese pattern here)

It could not be easier (or cheaper) (or more convenient) (or tastier) to pickle your own.

Here’s the easy version:

Pickled Jalapenos

  1. Toss sliced jalapenos into a jar and toss in a garlic clove or 2.
  2. Depending on how many jalapenos you’re pickling, bring a cup or 2 of white vinegar to a boil, along with salt (about ½ tsp of salt per cup).
  3. Pour the vinegar solution over the jalapenos to cover, and let cool.
  4. Refrigerate for a couple of hours. They’re best the day after.

You can pickle as few or as many as you want. They’ll keep for weeks, if you can keep them around that long.

I like to keep it simple, but the possibilities for variety are endless, from adding a bit of turmeric to tossing in a few slices of extra hot peppers to spice things up a bit more. Go crazy!

4 thoughts on “Gettin’ Pickled”

    1. Hi Adam! I think it does a little, but it’s hard to say because I find that the heat levels of jalapenos vary so much. If you like it hotter, you can toss in some slices of serrano. If you find jalapenos too hot, you could cut the pith and seeds out before you cut them up and pickle them.

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