Pickled jalapeños

Pickled Jalapenos Recipe
Pickled Jalapenos Recipe
Ah, sooooooo gooooooodddddddd….
These come out so excellent, you’ll be munching on them every time you walk by the jar…really….spicy and tasty….yummmmmmmm.

Will be boiled:
1 cup vinegar (regular white vinegar )
1 cup water
1/4 cup olive oil
1 tablespoon salt
1 teaspoon of whole black pepper corns
3-4 Bay Leaves
1 tablespoon honey
1 teaspoon of sugar

Not boiled:
10-12 Jalapeños
one medium onion
1/2 red bell pepper
4-5 cloves of garlic.

In a big enough pan put all the “will be boiled” ingredients, and, yes, boil them. After they come to a boil, leave on a medium flame while preparing the other stuff.

Wash the peppers and peel the onion and garlic cloves. Cut the Jalapenos to “circles” perpendicular to their long axis, don’t bother to do anything with the seeds, leave them where they are….
Cut the bell peppers to small pieces, about 1/2″ by 1/2″ (10mm for the metric guys) pieces. No need to measure, whatever looks good….
Cut the onion to 1/4″ (OK, 5mm) thick slices, then cut the circles in half.
Cut the garlic cloves to 3-4 pieces each.
Put all the cut ingredients in a clean (clean it well) big enough glass jar that has a cover. Looks nice already….
By now, the stuff in the pan had reduce volume a bit, and is well cooked. Carefully pour the extremely hot mixture, with all the stuff in it, into the jar, to completely cover all the cut ingredients inside. Tightly cover the jar. And wait. And wait. And wait. Need to wait at least 4-5 days. I usually break after 2 days and taste. It’s tasty already, but still a bit “raw”…. will be much better after a week…you’ll see.
Clean the jar and lid well and always use a clean utensil taking and shut the lid tight – otherwise you might get mold growing nicely inside.
Enjoy! This is excellent in sandwiches, nachos and cheese, as a side condiment for most everything, burgers, hot dogs, steak, pizza, in salads, whatever… And don’t forget to eat the onions and bell peppers – they all come out amazing!

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