Super Spicy Pickled Jalapeños
My dad loves these pickles so much that he forced me to put the recipe in writing so he can make them himself ;) The amounts in the recipe are for one pint jar (2 cups). Use in cooking, sandwiches, pizza, etc. If you have more peppers and jars, just multiple the amounts as necessary! The pickles should keep for a couple months if unopened and kept in a cool place (refrigerate if you're worried).
- Jalapeño peppers (Enough to fill a pint jar (=2 cups = 200g/7oz = a couple handfuls))
- Apple cider or white vinegar (1 cup)
- Water (1 cup)
- Salt (2 Tbsp)
- Sugar (4 Tbsp)
- Garlic (1/2 clove)
- *optional spices: coriander seeds, mustard seeds, celery seeds, etc (A pinch or two each)
- Pint-size canning jar and lid (1 jar)
Wash your jar(s) in hot soapy water or if you wish, sterilize them in boiling water bath for 1 minute. Rinse jalapeños well and slice into rounds. I recommend wearing rubber gloves when doing this!
Cut up enough peppers to fill your jars. For one pint jar (2 cups = almost 500ml), I fit in about two handfuls of peppers, or about 200g/7oz.
Add half a clove of garlic to each jar. If using spices, add a pinch or two of each spice. You can try various things like coriander seeds, mustard seed, celery seed, etc.
Prepare the pickling liquid. In a pot, bring vinegar, water, sugar and salt to a boil. After the sugar and salt dissolves, it's ready to pour into the jar.
Immediately pour hot pickling into jars. It should fill the jar and cover the peppers. Wipe any liquid from the rim of the jar and seal tightly with lid. Let cool completely before putting in refrigerator.
Let sit for a week before eating. Should keep for at least a month unopened, if not longer! Eat within a week or two after opening.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.