Pickled Jalapeño Recipe
Pickled jalapeño is a pickle that I love to use in hamburgers and sandwiches. It is not only the spiciness it gives, but also the fact that it does not create a texture difference when eating because it is soft. Jalapeño pickles are also very easy to make. The only downside is that jalapeño peppers aren't found easily, at least where I leave. For example, if I am lucky here, I may come across them in organic stores or market places, or I have to order them online. In fact, pickled jalapeño is also not common enough to be found in every grocery store. It can be found in the foreign country kitchen aisles of big markets and also online. Unfortunately, not all of them come out in the quality I want. I started making pickled jalapeño at home a while ago, thinking why I wouldn't run after the pepper and make my own pickles, since I will have to make an extra effort to find the pickle.
It is really easy to make and takes a very short time compared to many pickles. The juice of the pickle is boiled and poured over the peppers. This helps to soften the peppers. At this point where we talk about different techniques, it is useful to remember the low sodium pickled peppers recipe and the quick pickled hot pepper pickles recipe.
The most important thing to consider when making pickled jalapeño is to wear gloves while chopping the peppers. Otherwise, you may get hurt a lot afterwards. It would be best to take precautions rather than regret later.
Another thing you should pay attention to is to use kosher salt. If you do not use kosher salt in the pickles, the peppers will melt as they wait.
Enjoy the recipes...
- 250 g jalapeño peppers,
- 1 cup of water,
- 1 cup of vinegar,
- 1 tablespoon of kosher salt,
- 2 cloves of garlic.
- Wash the peppers and slice them into rounds,
- Put a clove of garlic in two small jars and distribute the peppers over them,
- Take the water, vinegar and salt in a sauce pan, bring it to a boil, stirring constantly, and remove it from heat,
- Divide into jars immediately,
- Close the lids tightly and leave for 1 week at room temperature,
- Store in the refrigerator and use up within 10 days after opening the jar.