Like a bit of heat and versatility in your meals and summer drinks? Try these incredibly easy pickled jalapeno peppers to spice up your life!
Recently our family came to visit, which meant lazy days at the lake, wiener roasts and burgers and easy meals. But our family also likes a bit of spice and heat, and I came across a recipe in Chatelaine magazine that I couldn’t resist trying. It turned out just great. I bought a handful of jalapenos, washed them and sliced them in half but left them as is – stems, seeds and the white flesh. The seeds and flesh are key to the extra heat. If you like things milder, you can cut out the flesh and seeds, but I prefer to have the heat! I stuffed the halves into a small jar. I then boiled vinegar, water, sugar, salt and garlic powder, until the sugar dissolved. I ladled the hot vinegar mixture over the peppers, into the jar, until the liquid was just below the rim of the jar. I wiped the jar dry, sealed it and let it stand at room temperature overnight. The next day they were ready for eating. They were great on burgers, with eggs, and as a Caesar garnish – and be sure to add some of the jalapeno pickle juice to the Caesar for extra kick! These did not last long!
Homemade pickled peppers
- 1 cup white vinegar
- 1/4 cup water
- 1 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp garlic powder
- 225 g jalapeno peppers (about 6), sliced in half lengthwise
- Boil vinegar with water, sugar, salt and garlic powder in a small saucepan until sugar dissolves.
- Pack jalapenos into a clean 2-cup glass jar.
- Ladle hot vinegar mixture over the peppers until liquid reaches 1/2 inch below rim of jar.
- Wipe rim with a clean towel and secure lid on jar.
- Let stand at room temperature overnight. Use right away or refrigerate up to 1 month.
This recipe is from Chatelaine magazine. Chatelaine has ideas for other peppers, such as red chilies, banana peppers and scotch bonnets. The magazine also has several recipes using the peppers, including cheese and bacon stuffed peppers and a pickled pepper Caesar.