Monday, June 2, 2014

Pickled Jalapeno Peppers

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So I was at cookout about a week ago during the Memorial Day weekend and it seemed everyone was in the mood for Mexican appetizers.  I brought a bowl of homemade guacamole….awesome…recipe to be posted very soon….and someone else made one of those baked re-fried bean and cheese and salsa dips.  It too was delicious and I found myself picking around the dip in search of the mini jalapeno rings that the dip was garnished with.  But that was the sad part about it…there were only a few being used as a garnish.  And I felt a little bit guilty every time I lifted one of the decorative pepper rings off the top of the dip!  I was eating all the jalapeno peppers. 

Well, long story short, I made a point of finally finding a recipe to try and made my own.   That way I could have as many as I wanted.   I’ve only wanted to make these for years now and honestly…they are so inexpensive to make.   And by the time summer is in full swing…the prices on these little babies at the Farmer’s Market is bound to go way down and will be even less money to make….and way more tasty than the rings you can buy at the grocery store. 

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Caution!  These babies are hot!  The heat from a jalapeno comes from the seeds and the white membrane inside the peppers so you can somewhat control how hot you want these to be by keeping or tossing more of the seeds and white membranes. 

Caution # 2:  Wear gloves when you cut these!  Or place a  couple of sandwich baggies on your hands. Otherwise the skin on your hands will burn later and heaven help you if you should accidentally touch your eye while working with these.  Ere on the side of caution.  : )

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Pickled Jalapeno Peppers

22 to 25 Jalapeno Peppers

1 cup water

1 cup white vinegar

2 1/2 TBSP Kosher salt

1/4 cup sugar

6 garlic cloves, sliced

Makes 4 jelly size jars

Slice up the peppers into little wheels and set aside in a bowl. 

Mix the water, white vinegar, Kosher salt, sugar and garlic in a medium size pot over medium heat.  Bring to a gentle boil. 

Add the pepper rings and stir to make sure they are all mixed in well and let sit and boil for about two minutes and then turn off the heat.  Let them sit in the solution.  They will change from a bright green color to more of an olive green color. 

While the peppers are resting in the pickling solution, sterilize your jars lids, and ring. 

Scoop out the peppers and pickling solution and fill your jars. 

Add your lids and rings and set aside to cool. 

Store in the refrigerator for a few days for best flavor and these should keep in the fridge for about a month. 

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Add them to everything!  And if you make one of those baked bean and cheese dip recipes….don’t be stingy with the jalapeno peppers!  Sprinkle those babies on!


Ti said...

I have gone the hand to the eye thing while working with peppers and it's the type of mistake that you only make once :)

Aren't they fabulous? And all your talk about Mexican appetizers has me really hungry now and I brought lentil soup for lunch. Mmm.

Lisa@Pickles and Cheese said...

Ha! You are right about only making that mistake once!