Homemade pickled jalapeño peppers
Pickled jalapeño peppers are the perfect in-between-meal snack. They can also be served at meal times on sandwiches, in soup, and added to various other recipes. Today, I will be putting up my pickled jalapeño peppers for refrigeration, but you can use the water bath canning method if you want to store your peppers for a longer period of time. I prefer leaving my peppers whole for snacking, but you can slice yours if you'd prefer. When slicing hot peppers, always wear a clean pair of disposable gloves for protection, and never rub your eyes while you're slicing the jalapeño peppers. If an accident such as this should occur, quickly rinse your eyes out under cold running water.
Ingredients:
10 to 12 jalapeño peppers (left whole, cut in halves, or sliced)
1-1/4 cup of distilled 5% white vinegar
1-1/4 cup of water
2 tablespoons of minced garlic
2 tablespoons of dried onion flakes
2 tablespoons of red pepper flakes
2 tablespoons of Splenda or regular sugar (optional)
1-1/2 to 2 tablespoons of pickling salt
1 tablespoon of freshly ground black pepper, or use whole peppercorns.
Instructions:
Begin by sterilizing the jars and flat lids that you'll be using.
Rinse the jalapeño peppers under cold running water. Then prepare them in the manner that you prefer. (I leave the smallest peppers whole and slice the bigger peppers in half.)
Bring 1-1/4 cup of distilled 5% white vinegar, 1-1/4 cup of water, 2 tablespoons of Splenda or regular sugar (optional), and 1-1/2 to 2 tablespoons of pickling salt to a boil. Stir well.
Now, add 2 tablespoons of minced garlic, 2 tablespoons of dried onion flakes, 2 tablespoons of red pepper flakes, and 1 tablespoon of freshly ground black pepper (or use whole peppercorns) to the hot pickling liquid. Stir well.
Place the jalapeño peppers in the prepared jars. Pack the peppers tightly, then cover them with the prepared hot pickling liquid. Leaving about a half-inch of headspace at the top of each jar.
Now, at this point, you have successfully made quick pickled jalapeños, and they can be transferred to the refrigerator just as soon as the jars have completely cooled.
Your refrigerated pickled jalapeños will keep for several months, and they'll be ready to snack on in 24 to 48 hours.
If you'd like to can your pickled jalapeño peppers, you can use the water bath canning method to can them instead of refrigerating them.