Introduction: Quick and Easy Pickled Jalapenos
Prepare yourselves, these are HOT! Great with nachos, garnish on soups, or topped on pizza.
Step 1: Ingredients
This recipe fits in a 10oz jar.
You will need:
1-1/4 cup jar
3/4 cup jalapenos
1 cup vinegar
1/2 tsp garlic (fresh is always better)
1/2 tsp pickling salt
1/4 tsp cumin
1/4 tsp turmeric
You will also need:
*Please use gloves while cutting the jalapenos! I thought I was a badass and didn't need gloves. I was so wrong. My hands were burning for a good 8 hours until I rubbed sour cream on them. So if you don't have gloves or think you are a badass, have sour cream readily on hand. Don't try the other remedies like pouring bleach on your hands. That's just silly.
Step 2: Preparation
First, throw all your spices and vinegar into the saucepan. Bring it to a rolling boil. In the meantime, cut up your jalapenos.
Step 3: Cooking Time
Throw your jalapenos in the saucepan. Boil for 5-10 minutes or until the jalapenos turn an olive-green color. Take off heat, allow to cool.
Step 4: Pour!
Now that it has cooled a little, use the ladle (sanitized) to spoon the jalapenos into the jar (sanitized). Pour in the rest of the liquid. Store in fridge. They are ready to eat after 3 hours. Enjoy the heat!
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