Pickled Jalapeño
Equipment
- 1 16 oz Jar with fitted lid depending on the amount you can use a larger jar
Ingredients
- ½ lb fresh jalapeño sliced
- 1 cup white or apple cider vinegar
- 1 cup filtered water
- 2 tbsp sugar or maple syrup or honey
- 1 tsp sea salt
- 1 large clove garlic smashed
Instructions
- Wear rubber gloves if concern about allergies or skin burning sensation. Slice the pickles as thin as possible.
- Slice off the top of the jalapeño and remove the seeds or leave some on if you prefer spicy. Combine the sliced jalapeño peppers, smashed garlic in a 16-28-ounce or larger glass jar.
- In a small saucepan, combine the vinegar, water, sugar/honey/maple syrup and salt. Bring the mixture to a simmering boil. Stir occasionally to dissolve the sweetener and salt into the liquid. Remove from heat. Cool for 3-5 minutes before carefully pouring the liquid over the jalapeño peppers.
- Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles.
- Best to allow the pickle rest for 24 hrs before eating. It might need a couple of days in the refrigerator before they taste fully pickled. They're best when fresh, but will last upto a month.
Notes
1. Wear gloves to prevent your fingers from burning sensation or allergies.
2. For less spicy pickles, use a paring knife to remove the jalapeño membranes and seeds before slicing (this is a lot of work)
3. Running the sliced jalapeños under water in a colander will float away excess seeds, this may reduce the intensity of spiciness.
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