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Before you jump to Super Spicy Pickled Jalapeños recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to super spicy pickled jalapeños recipe. You can have super spicy pickled jalapeños using 8 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Super Spicy Pickled Jalapeños:
- Use Jalapeño peppers - Enough to fill a pint jar
- Provide 1 cup Apple cider or white vinegar
- You need 1 cup Water
- Take 2 Tbsp Salt
- Use 4 Tbsp Sugar
- Prepare 1/2 clove Garlic
- Use *optional spices: coriander seeds, mustard seeds, celery seeds, etc A pinch or two each
- Take 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.
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