Why buy a jar of pickled jalapeños at the grocery store when you can make a home-made batch with peppers plucked from plants on your patio?
If you love adding spice to your foods with hot peppers, be sure to try this homemade smoky hot sauce, too!
Contributed by Jodi Torpey
Pickled jalapeño peppers are a favorite food around here and I usually have a store-bought jar at the ready to add to panini sandwiches, to top a pizza, or to sprinkle on Mexican food.
But since gardening this year has yielded such a good chile pepper crop, I decided to create my own easy recipe for pickled peppers.
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Homemade Pickled Jalapeños
I mixed the recipe for these refrigerator pickled jalapeños by starting with the ingredient list from the back of the jar sitting in the fridge, and then adding my own ideas. I experimented with the quantities until the pickling brine tasted just right.
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Before you start, please save yourself some pain and slip on a pair of kitchen gloves to protect your hands and eyes while working with fresh peppers.
This recipe makes one pint of pickled jalapeño chile peppers, but it can be doubled (or tripled!) easily. With refrigeration, the peppers will keep for several months.
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- 1 3/4 cups white vinegar
- 1 large clove garlic
- 1 teaspoon kosher salt
- 1/8 teaspoon turmeric
- 1/2 pound fresh jalapeño chile peppers
- Combine vinegar, salt, and turmeric in a small saucepan and slowly heat to near boiling.
- While liquid is heating, wash peppers and cut off the stems.
- Slice peppers into 1/8-inch rings and place them in a pint jar.
- Peel the garlic clove and place it in the jar with the pepper rings.
- Pour the warm brine over the peppers in the jar; seal.
- Allow the mixture to cool slightly; seal with the lid and store in the refrigerator.
- Let jalapeño peppers marinate for several days before using them.
With refrigeration, the pickled peppers will keep for several months.