If you love spicy food, you probably have a jar of pickled jalapeños in your fridge. These tangy and crunchy peppers are perfect for adding some heat and flavor to your tacos, nachos, sandwiches, salads, and more. But did you know that you can make your own pickled jalapeños at home in just 10 minutes? It’s easy, fun, and much cheaper than buying them from the store. Plus, you can customize the taste and spice level to your liking. In this article, Trendbbq will show you how to pickle jalapeños using two simple methods: quick pickling and water bath canning.
Table of Contents,
1. What Are Jalapeños and Why Pickle Them?
Jalapeños are a type of chili pepper that originated in Mexico. They are green when immature and turn red when ripe. They have a moderate heat level, ranging from 2,500 to 8,000 Scoville units. Jalapeños are loaded with vitamin C, which is great for boosting your immune system.
Pickling is a process of preserving food by soaking it in a brine (salt water) or vinegar solution. Pickling enhances the flavor, texture, and shelf life of the food. Pickled jalapeños have a tangy, sweet, and spicy taste that complements many dishes. They also retain their crunchiness and color better than fresh jalapeños.
2. How to Pickle Jalapeños: Quick Pickling Method
Quick pickling is the easiest and fastest way to pickle jalapeños. It involves heating up a vinegar mixture and pouring it over sliced jalapeños in a jar. The jalapeños will be ready to eat in as little as 8 minutes, but they will taste better if you let them sit for at least an hour. Quick pickled jalapeños will last for up to two months in the fridge as long as they are covered by the pickling liquid.
Here are the ingredients and steps for quick pickling jalapeños:
Ingredients
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic, smashed
- 2 tablespoons sugar
- 1 tablespoon salt
- 7-8 jalapeño peppers, thinly sliced
Steps
- In a medium-sized pot, gather your vinegar, water, garlic, sugar, and salt. Now, set the pot on the stove and bring it to a gentle boil. While it’s heating up, give it a good stir to ensure that the sugar and salt dissolve seamlessly into the mix.
- Add the jalapeño slices and stir. Remove from the heat and let them sit for about 15 minutes.
- Transfer the jalapeños to a large sterilized Mason jar using tongs. Pour the pickling liquid over them to fill the jar.
- Let the jar cool to room temperature, then seal it and refrigerate it.
- Enjoy your pickled jalapeños on your favorite dishes or snacks.
3. How to Pickle Jalapeños: Water Bath Canning Method
Water bath canning is another method to pickle jalapeños. It involves boiling the jars of pickled jalapeños in a large pot of water for a certain amount of time to create a vacuum seal. This method is more time-consuming and requires more equipment than quick pickling, but it has some advantages. Water bath canned jalapeños will last for up to a year at room temperature without refrigeration. They will also have a deeper flavor and softer texture than quick pickled jalapeños.
Here are the ingredients and steps for water bath canning jalapeños:
Ingredients
- 3 cups white vinegar
- 3 cups water
- 1/4 cup sugar
- 2 tablespoons salt
- 4 cloves garlic, peeled
- 1 teaspoon black peppercorns
- 1/4 teaspoon turmeric
- 1/4 teaspoon celery seed
- 1/4 teaspoon mustard seed
- 2 pounds jalapeño peppers, sliced into rings
Steps
- Wash and sterilize four pint-sized Mason jars and lids in boiling water or in the dishwasher.
- Combine the vinegar, water, sugar, salt, garlic, peppercorns, turmeric, celery seed, and mustard seed in a large pot and bring to a boil.
- Pack the jalapeño rings into the jars, leaving about 1/2 inch of headspace at the top.
- Ladle the hot vinegar mixture over the jalapeños, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars with a clean cloth and place the lids and bands on them.
- Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if needed).
- Carefully remove the jars from the water bath and let them cool on a towel. Check the seals by pressing the center of the lids. If they do not pop, they are sealed. If they do pop, refrigerate them and use them within a month.
- Store your pickled jalapeños in a cool and dark place for at least a week before opening them.
4. How to Use Pickled Jalapeños
Pickled jalapeños are versatile and delicious. You can use them in many ways, such as:
- Adding them to your tacos, burritos, nachos, quesadillas, or enchiladas for some extra spice and flavor.
- Mix them with cream cheese and spread them on crackers or bread for a quick and easy appetizer.
- Chop them and add them to your salsa, guacamole, or salad dressing for a zesty kick.
- Blending them with some mayonnaise and lime juice for a creamy and tangy dip or sauce.
- Top your pizza, burgers, hot dogs, or sandwiches with them for some crunch and heat.
Learning how to pickle jalapenos is a culinary skill that opens up a world of spicy possibilities. With just a few simple ingredients and a bit of patience, you can create your own delicious pickled jalapenos at home. Experiment with different recipes and variations to find the perfect balance of heat and flavor that suits your taste buds. Enjoy your homemade pickled jalapenos in sandwiches, tacos, salads, and more, adding a spicy kick to your favorite dishes.
5. FAQs
5.1. What do I need to make pickled jalapenos at home?
To pickle jalapenos, you’ll need fresh jalapeno peppers, white vinegar, water, sugar, salt, and various optional seasonings like garlic, onions, and spices. You’ll also need canning jars and lids for storage.
5.2. Do I have to sterilize the canning jars before pickling jalapenos?
Yes, it’s essential to sterilize canning jars and lids before using them to pickle jalapenos. Boil them in water for about 10 minutes or use a dishwashers sterilization cycle to ensure they are clean and safe for canning.
5.3. How long do pickled jalapenos need to sit before they’re ready to eat?
Pickled jalapenos are typically ready to eat after about 1 to 2 weeks of pickling. The flavors meld and develop during this time, creating the desired taste and texture.
5.4. How long do homemade pickled jalapenos last in the refrigerator?
Homemade pickled jalapenos can last in the refrigerator for several months, as long as they are kept in a sealed container. Their quality may start to decline after a few months.
>>> See more: How to Pickle Cucumbers: A Step-by-Step Guide
