Looking for a way to add some heat to your next taco night? Or, do you need a great way to use up the jalapenos from your garden? Well, pickling pickled jalapenos are a quick and easy way to bring the heat and store your peppers!
This year we planted LOTS of peppers in our “garden”. I say garden very loosely. LOL We had good intentions, but we just never quite finished it or weeded it. More of a food jungle. BUT, we did get a lot of peppers. Spicy banana, tobasco, poblanos, habanero, and jalapenos.
Let me tell you….these are THE hottest jalapenos that I’ve ever eaten. Almost TOO hot. LOL I’m still trying to get some use out of them. However, living in a house full of people that are extremely sensitive to spicy foods, it’s going to be a challenge. So, I decided to just make a bunch of pickled jalapenos. They are still very spicy on their own. But, when you mix them into other foods, they aren’t quite as bad.
So, not much else to say about these. Their just pickles. Go make them.
What will I need for Pickled Jalapenos?
- About 50 Jalapenos
- 2, Quart-sized jars and lid
- Cumin Seeds
- 4 Cloves of garlic
- Apple Cider Vinegar
- Salt
- Raw Cane Sugar
- A heavy bottomed sauce pan for boiling the brine
Pickled Jalapenos with Garlic and Cumin
Ingredients
- 50 each Jalapenos
- 3 cups Water
- 1 Cup Apple Cider Vinegar
- 10 tbsp Raw Cane Sugar
- 4 each Garlic Cloves
- 1 tsp Cumin Seeds
- 2.5 tbsp Sea Salt
Instructions
- Chop all of the jalapenos into 1/4 inch thick rings.
- Place the jalapeno rings into clean quart-sized mason jars. Feel free to use smaller jars if you prefer.
- Combine water, vinegar, sugar, salt, garlic cloves, and cumin into heavy bottomed sauce pan and bring to a boil.
- Stir the mixture until all of the salt and sugar is dissolved.
- After dissolving the salt and sugar and while brine is still very hot, CAREFULLY pour the brine directly into the jars with the jalapenos. The hot brine will start to cook the jalapenos, softening them a bit and combining the flavors nicely.
- Place lids on the jars and allow to cool at room temperature.
- Once cool, store in the refrigerator.
- NOTE: If you want to "can" these peppers for room temperature storage, feel free to use your preferred canning method to do so.
