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Halo, Zeromedia readers! If you’re a fan of spicy food, you might have come across jalapenos in your recipes. These little green peppers add a kick to any dish, but did you know you can also pickle them for a tasty snack? Pickling jalapenos is easy and requires only a few ingredients. In this guide, we’ll walk you through the process step by step so you can enjoy a jar of spicy pickles all year long.
Ingredients
Before we get started, let’s gather the necessary ingredients. You’ll need:
- 1 pound of fresh jalapenos
- 1 cup of white vinegar
- 1 cup of water
- 2 cloves of garlic, minced
- 1 tablespoon of sugar
- 1 tablespoon of salt
Step 1: Prepare the Jalapenos
Wash the jalapenos thoroughly with water and pat them dry with a towel. Cut off the stems, and slice the peppers into rings or leave them whole if you prefer. If you’re sensitive to spicy food, you can remove the seeds and membranes from inside the peppers. This will make the pickles milder.
Step 2: Make the Pickling Liquid
In a medium-sized saucepan, combine the vinegar, water, garlic, sugar, and salt. Bring the mixture to a boil and stir until the sugar and salt dissolve.
Step 3: Pack the Jalapenos
Fill sterilized jars with the sliced jalapenos, leaving about ½ inch of headspace at the top of each jar. Pour the hot pickling liquid over the peppers, filling each jar to within ¼ inch of the top. Remove any air bubbles by tapping the jars on a countertop.
Step 4: Seal the Jars
Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Cover each jar with a sterilized lid and screw on the band until it’s fingertip tight.
Step 5: Process the Jars
If you plan on storing the pickled jalapenos for more than a few weeks, you’ll need to process the jars in a boiling water bath. This will kill any bacteria and ensure that the pickles are safe to eat. Here’s how:
- Place the jars in a large pot or canner and cover them with water. The water level should be at least 1 inch above the tops of the jars.
- Bring the water to a boil and process the jars for 10 minutes (adjust for altitude if necessary).
- Remove the jars from the pot and place them on a towel to cool.
- After the jars have cooled, check the seals by pressing on the lids. If the lids don’t move up and down, the jars are properly sealed. If a lid pops or moves, the jar is not sealed and should be refrigerated and consumed within a few weeks.
Storing and Serving Pickled Jalapenos
Store the sealed jars in a cool, dark place such as a pantry or cupboard. The pickles should be ready to eat within a few days, but they’ll taste even better after a week or two. Serve them as a spicy snack or as a topping for tacos, nachos, or burgers.
Frequently Asked Questions
How long do pickled jalapenos last?
Properly canned pickled jalapenos can last up to a year if stored in a cool, dark place. Once opened, the pickles should be stored in the fridge and will last for a few weeks.
Can I pickle other types of peppers?
Absolutely! This recipe can be used for other types of peppers, such as banana peppers or serranos. Adjust the spice level to your liking by adding more or less jalapenos.
What if I don’t have a canner?
If you don’t have a canner, you can still make pickled jalapenos. Simply refrigerate the jars after filling them with the pickling liquid. The pickles will last for a few weeks in the fridge.
Can I use dried jalapenos?
This recipe calls for fresh jalapenos, but you can use dried peppers if that’s all you have. Soak the dried jalapenos in warm water for a few minutes before slicing and pickling them.
Conclusion
Congratulations, Zeromedia readers! You now know how to pickle jalapenos like a pro. With this easy recipe, you can enjoy a spicy snack or add some heat to your favorite dishes. Be sure to store your pickles properly and follow safe canning practices to ensure the best results. Happy pickling!
Goodbye, and stay tuned for more interesting articles!