Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, super spicy pickled jalapeños. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
After trying this quick pickled jalapeno recipe, I promise you. These jalapenos are so much better than canned and do not contain preservatives or artificial colors. Spicy & sweet, these pickled jalapeños are a great addition to burgers, tacos, and more.
Super Spicy Pickled Jalapeños is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Super Spicy Pickled Jalapeños is something which I have loved my whole 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
- Prepare 1 cup Water
- Take 2 Tbsp Salt
- Get 4 Tbsp Sugar
- Get 1/2 clove Garlic
- Get *optional spices: coriander seeds, mustard seeds, celery seeds, etc A pinch or two each
- Make ready 1 jar Pint-size canning jar and lid
The spicy combination of pickled jalapenos, carrots, and onions known as escabeche gets a twist with cauliflower in this recipe from Tacolicious. When it comes to setting the table in Mexico, this mix of spicy pickled vegetables, also known as escabeche, is almost as expected as salsa. They're crispy and tangy, sweet and spicy, and I have to give fair warning. You can use your new stash of pickled jalapeno peppers right away, or top them.
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.
What do you do when a dear friend gives you an abundance of jalapeños? I had too many to eat and I couldn't let them go to waste, so I went to the good ol' Internet for a canning recipe. I was looking for a unique recipe that would. Put on burgers, pizza or nachos. I'm not gonna lie, I snacked on quite a few of these spicy peppers while they were still warm.
So that is going to wrap this up for this special food super spicy pickled jalapeños recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
