Hello, I’m Clara. Today, we’re going to make super spicy pickled jalapeños recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Super Spicy Pickled Jalapeños Recipe
Super Spicy Pickled Jalapeños is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Super Spicy Pickled Jalapeños is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook super spicy pickled jalapeños using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Super Spicy Pickled Jalapeños:
- Prepare Jalapeño peppers - Enough to fill a pint jar
- Prepare 1 cup Apple cider or white vinegar
- Take 1 cup Water
- Take 2 Tbsp Salt
- Prepare 4 Tbsp Sugar
- Get 1/2 clove Garlic
- Make ready *optional spices: coriander seeds, mustard seeds, celery seeds, etc A pinch or two each
- Prepare 1 jar Pint-size canning jar and lid
Instructions to make Super Spicy Pickled Jalapeños:
- 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.
So that’s going to wrap it up with this exceptional dish super spicy pickled jalapeños recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
