My husband loves jalapenos. A few years ago, I received a jar of pickled jalapenos with the recipe attached as a gift. I took them home, and put them in the fridge, and the next thing I know… the jar is empty. So, I figured, What the Heck… I can make these! And so I did. That was 5 years ago. And today, it was time to make another batch. We go through about 3 quarts a month. Yeah… he loves jalapenos!
During my alcohol infusion experimental stage, I made jalapeno tequila for him. He doesn’t drink “plain tequila” anymore. When I was in the Northeast last summer, I found sriracha salt and brought a jar home for him. Now he rims the margarita glass with the salt. He loves the heat!
So, today, I made pickled jalapenos. They’re pretty easy… you just have to be careful! Gloves are recommended. Also, I guess I should say, watch what you drop on the floor. I say this because I didn’t pay attention today, and I dropped a whole jalapeno on the floor. I have no idea how long it was there, but I looked down, and Kanye (the dog, not the rapper) was eating it. YIKES! Thank goodness she hadn’t yet gotten to the part with the seeds! EEEEK!
So here’s what you’ll need:
- 1 wide mouth quart jar, with the lid and the ring.
- 10-15 jalapenos- depending on their size
- 1 cup vinegar
- 3/4 cup sugar
- 3/4 cup water
- 1 tsp salt
Soak the clean jar in hot water. Put the last 4 ingredients in a pan and bring to a boil. Slice the jalapenos and fill the jar. You’ll need to pack them in tight… I use the back of my hand to stuff them in. Once the jar is full, pour the hot liquid over the jalapenos in the jar. Put the lid on and screw it tight. Place it upside down on a kitchen towel. After about 20 minutes, turn the jar right side up. I let it sit on the counter until the next morning, then place them in the fridge. I really have no idea how long they will last in the fridge, because they never last that long at my house!