We all have bought pickled Jalapeño jars several times from the grocery stores. What if I tell you, how easy it is to make ditto tasting pickled Jalapeños at home, that too under 15 minutes.
An itsy-bitsy addition of pickled Jalapeño adds a lot to any dish. A salad, chutney, salsa, taco, nachos, pizza there is no limit to this list. A jar of pickled jalapeños in the fridge, it can be nicknamed as “The flavour affix”.
The recipe is super easy to make. That is what makes me wonder, how do we, skip making such intrinsic food preps at home. It’s no rocket science, let’s do this pickled Jalapeño today. I plan to share more basic food preps (must knows) with you soon. Pure Source India Glass Jar Pickle Jar Storage Container, with Air Tight Glass Lid Set of 2 Pcs .(350 ML Capacity)
Now, below I am sharing a few facts about Jalapeño. They are an interesting read, but if you don’t have time, you can simply scroll down to the recipe and carry on. Unlike my other recipes, these facts have nothing to do with the recipe but are intriguing to read.
1. Jalapeño peppers (pronounced “hal-a-PAY-nyo”) are medium-sized chilli peppers with a mild to moderate amount of heat.
2. As the Jalapeño history is deeply linked to the Mexican state of Veracruz, the name jalapeño comes from Xalapa, the capital city.
3. Still widely associated with Mexican cuisine, they are now grown worldwide and appear in fusion cuisine from Africa to Asia to the American South.
4. Like most hot peppers, jalapeños vary in spiciness based on many growth factors, including the amount of sunlight and the pH level of the soil.
5. Their heat in jalapeño peppers comes from the veins surrounding the seeds. If the seeds are removed along with veins/membranes, the pepper becomes less spicy. Yoghurt or milk products can be used to put the fire out if you get one that’s too hot.
6. Buy fresh, green, firm uniform-sized peppers with smooth, shiny skin and blunt ends. It is fine to have white markings on the shoulder ends for jalapeños. Avoid dry, wilt, and pods with cracks, cuts and surface bruising.
7. Jalapeños turn red as they ripen, both on and off the plant. They do not get any hotter as they ripen, but the flavour becomes somewhat fruitier and less grassy.
8. Jalapeño peppers are dried and smoked, they are called chipotles. Ground chipotles are used as a spice.
9. When buying, avoid scarring: Look for smooth jalapeño peppers without small brown lines, as scars indicate a spicier pepper.
10. Nutritionally speaking, jalapeños are one of the best sources of vitamin C. Jalapenos help lower blood pressure, fight migraine headaches and lose weight.
1 cup white vinegar
1 cup of water
2 -3 cloves garlic
2 tablespoons sugar
1 tablespoon salt
7-8 jalapeño peppers thinly sliced
2 small carrots peeled and sliced
Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeño slices, carrots, stir, and remove from heat.
Let sit for at least 8-10 minutes then use tongs to remove the jalapeños from the pot to a jar; cover with the brining liquid to fill the jar.
Store in the fridge for up to two months.
How to Pickle Jalapeño
- Cooking Pan
- Storing Jar
- 1 cup white vinegar
- 1 cup water
- 2-3 whole cloves garlic
- 2 tbsp sugar
- 1 tbsp salt
- 7-8 pieces jalapeño peppers thinly sliced
- 2 small carrots peeled and sliced
- Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeño slices, carrots, stir, and remove from heat.
- Let sit for at least 8-10 minutes then use tongs to remove the jalapeños from the pot to a jar; cover with the brining liquid to fill the jar. Store in the fridge for up to two months.https://amzn.to/35z2oVt