The Hubby’s Pickled Jalapeños
Earthy spices like oregano, cumin and peppercorns, combined with cider vinegar, give jalapeños a zip. Garlic, turmeric and a touch of honey balance out the zesty flavors. Serve on nachos or tacos, use the brine for marinade or salad dressing, or in a Spicy Martini.
- Prep Time: 10 Minutes
- Cook Time: About 15 Minutes
- Total Time: About 20-25 Minutes
- Yield: About 2 Cups (1 Pint) 1x
Ingredients
2 cups jalapeños (about 6 to 8 average sized), cut into 1/4-inch slices with seeds and membranes*
2 cloves garlic, smashed
1 tsp. dried oregano
1/2 tsp. ground cumin
1 tsp. ground tumeric
1 tsp. whole black peppercorns
1 tbsp. salt (kosher, table or sea)
1 cup apple cider vinegar
1 cup water
1 tbsp. honey
Instructions
In a large saucepan, combine all ingredients, except for sliced jalapeños. Bring brine to a boil over medium heat. Add sliced jalapeños. Stir well. Cook for 1-2 minutes. Remove from heat.
Pour jalapeños and brine into a clean, sterile pint jar or container. Seal with a two-part canning lid or tight fitting lid.** Allow to cool on the countertop before storing in the refrigerator for up to 3 months.
Notes
*Replace the jalapeños with any combination of hot peppers you prefer. You can remove some of the seeds and membranes if you are concerned about the final product being too spicy.
**If you prefer to can your peppers using a hot-water bath, be sure to leave 1/4-inch headspace at the top of the jar(s) before tightening the two-piece lid(s). Process pint jars in a boiling-water canner for 10 minutes. Remove from heat and allow to cool on the countertop before storing.
Find it online: https://gloveboxeats.com/?p=2838