Pickled Jalapeños
Vinegar Brine:
2c. Water
2c. Distilled White Vinegar
2T. Kosher Salt
1t. Sugar
A quick note on quantities.
You can use any amount of jalapeños that you want. The goal is to completely cover the jalapenos with brine in the mason jar. Depending on how thick you cut the jalapeños, you may need more jars if you go thick or few jars if you cut them thin.
Jalapeños… Depending on the size of the peppers and how thick you cut them you will need approximately 1000g of peppers sliced ¼” to ½” to fill two quart size mason jars.
Aromatics: Use more or less garlic and onions to suit your preference. Garlic and onions can quickly overpower the flavor of the jalapenos. I go pretty conservative on both. I want to taste the peppers, but I want some of the zing that comes from the garlic and onions. Without them the jalapenos will taste “flat”.
Garlic 1/3 - 1/2 clove per each 32oz jar.
Onion ¼” thick slice from half an onion (if desired), per jar.
Fresh cracked black pepper. 3 or 4 turns of the pepper mill per jar.
Method:
I highly recommend wearing rubber gloves for this project. Handling jalapenos with your bare hands can cause some serious pain.
Wearing rubber gloves, cut the jalapenos from tip to stem in ¼”-½” thick slices. Discard the stem end. Cut all of the jalapenos.
Pack the jalapenos into Mason Jars. Leave 1” of head space.
Add the garlic and onions to each jar.
Add 3 or 4 turns of black pepper from a pepper mill into each jar.
Bring the brine to a boil and then cool completely.
Pour the cooled brine over the peppers in the jar, covering completely.
Store in the refrigerator. Taste after the first 7-10 days. After 4 weeks the jalapenos will be fully pickled and ready for use or gifting. They will last for about 3-6 months in the refrigerator.
Note: This brine can be applied to cucumbers, carrots, zucchini, cauliflower, etc; along with other aromatics/flavors.
