Pickled Jalapenos
Pickle your own jalapenos. It is easy to do and tastes much better than raw jalapenos. Delicious on nachos, chili, and pizza.
I grow jalapenos and have an overabundance of them. This is a great way to preserve them.
Pickled jalapenos can also be canned using the hot bath method.
Ingredients
- 1 pound jalapenos, washed and sliced into 1/4 inch pieces (discard stems)
- 1 TBL pickling salt (see Doug's notes)
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 inch slice of a carrot
- 1 quart glass jar with lid
Directions
Mix together salt, vinegar, carrot slice, and water in a microwave dish. Heat until boiling. Mix until salt is dissolved.
Add jalapenos. Heat until boiling then cook at 30% for 10 minutes. The jalapenos need to be covered with the liquid. Make more liquid separately if you have too many jalapenos.
Add mixture to sterile jar. Store in refrigerator. Wait two weeks until flavor develops; the jalapenos will soften. Good for two months.
Notes
Pickling salt is pure and very fine so it dissolves easily. You can use kosher or sea salt; do not use table salt. Though ok, table salt, because of its additives, will discolor the jalapenos and will not taste as fresh.
I use depleted mayonnaise jars or mason jars. You can purchase plastic lids for mason jars.