Hello, I am Elise. Today, we’re going to prepare super spicy pickled jalapeños recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. 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 well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Super Spicy Pickled Jalapeños is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook super spicy pickled jalapeños using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Super Spicy Pickled Jalapeños:
- Get Jalapeño peppers - Enough to fill a pint jar
- Make ready 1 cup Apple cider or white vinegar
- Get 1 cup Water
- Make ready 2 Tbsp Salt
- Take 4 Tbsp Sugar
- Prepare 1/2 clove Garlic
- Get *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 sausage 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 sausage 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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