I bought a small container of jalapeno peppers to make fresh salsa today. But the store didn’t sell them individually so I had to buy them in bulk. It would be such a waste to let them sit in the fridge so I decided to pickle them to preserve the ones I won’t use.
Ingredients:
- 3-4 large jalapeno peppers, sliced 1/4″ thick with the seeds in tact
- 1 dried bay leaf
- 3-4 cloves of garlic
- 1 tablespoon of peppercorns (I used rainbow peppercorns)
- 2-3 sprigs of fresh thyme
- 2 teaspoons of sugar
- 1 teaspoon of salt
- 1 cup of apple cider vinegar
- 1 cup of water
Preparation:
Wash your jalapenos thoroughly and dry them off.
In a sterilized jar (I used a 1/2 liter vessel), pack your jalapeno peppers.
In a small sauce pan, combine bay leaf, garlic, peppercorns, thyme, sugar, salt, vinegar and water. Let the mixture come to a boil and turn off the heat. Ladle the pickling liquid into the peppers and let it cool. Cover and store in the fridge for up to 2 months. This can be eaten after a few hours or few days, depending on the texture preference.
uni homemaker 
These were great on nachos. I think they will taste even better after additional aging.
They were tasty and spicy!
Oo, great idea! I’d like to give this a try… these would be perfect for mixing into hummus or guacamole.
Ooooooh, mixing it into hummus or guacamole is an excellent idea! I’ll have to give that a try. 🙂
Yes, you should! Just dice them into guacamole, or blend them into hummus… I do that quite a bit! But never with my own homemade pickled jalapeños before…
These look great and I agree with everyone else to give these a try. Nice with football party nachos and I bet the juice would be great added in homemade pimento cheese!
Thanks –it was fantastic on nachos! Ooooh, that’s a great idea about the juice. It would be great on pimento cheese!
I think like a southerner, I guess:)
These really look great! Love spicy stuff. Did you see the recipe for Cowboy Candy on Tasty Kitchen?
Thanks! I can’t say that I have seen that recipe.