If you know me well then you'll know Eric and I love our organic home gardens. They are small but mighty and my favourite pepper is the JALAPEÑO. We make a lot of Mexican dishes over winter and having pickled japeños ready to rock and roll have become a staple. I hope you enjoy this as much as we do.
Here is a recipe for making organic pickled jalapeños:
Ingredients:
1 pound fresh jalapeño peppers
2 cups white vinegar
1 cup water
2 tablespoons organic sugar
2 tablespoons sea salt
2 cloves of garlic, peeled and crushed (optional)
1 teaspoon dried oregano
1 teaspoon cumin seeds
Instructions:
Start by washing and drying the jalapeño peppers. Cut off the stem ends and slice the peppers into thin rounds.
In a medium saucepan, combine the white vinegar, water, organic sugar, and sea salt. Bring the mixture to a boil and stir until the sugar and salt have dissolved.
Add the garlic, oregano and cumin seeds to the mixture and stir well.
Pack the jalapeño slices into a clean, sterilized jar. Pour the hot vinegar mixture over the peppers, making sure to cover them completely.
Close the jar with a lid and let it cool to room temperature. Once cooled, store the jar in the refrigerator.
Allow the jalapeños to pickle for at least 24 hours before using. The jalapeños will keep in the refrigerator for up to 2 months.
Enjoy your organic pickled jalapeños as a condiment to enhance the flavor of your dish, sandwiches, tacos and more. You can also adjust the spiciness to your preference by adding more or less jalapeño peppers.
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Kristy Morrison
Holistic Realtor
Century 21 Synergy Realty, Brokerage Owner.
The views shared on this webpage / blog are personal views to the author and does not represent the brokerage or anyone else.
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