Add Some Spice With This Pickled Jalapeños Recipe
Don’t limit these delicious spicy jalapeños to Mexican food alone, the sky is really the limit with these delicious peppers, in particular when they have been pickled, as the taste becomes more complex and versatile. Go ahead and try them out on sandwiches and burgers, stir-fries, pizzas, even on toast or anything that would benefit from a sharp, spicy and sweet hybrid kick. Plus, the basic pickling technique described in this simple recipe can be applied to a variety of many different kinds of vegetables and fruit. Go ahead, try anything you’d like! From sliced red onions to parboiled green beans to sweet hunks of cantaloupe and watermelon. You’ll be surprised how much use you can get out of a pickled goods, as they are easy and simple to make, keep great in the fridge and can add an exciting and surprising flare to all sorts of surprising things that you’ll more than likely start to discover once you begin experimenting in your kitchen. Don’t worry, we have a few more suggestions for you in our Eat This Tip below. Now get to pickling!
Makes about 2 cups
1 cup rice wine or cider vinegar
1 cup water
1 Tbsp salt
1 Tbsp sugar
How to Make It
- Cut the jalapeños into thin slices.
- If you like your peppers hot, cut all the way up to the stem; for a milder batch, stop a 1⁄2 inch before.
- Combine the vinegar, water, salt, and sugar in a saucepan and heat just enough so that the salt and sugar dissolve.
- Allow the liquid to cool briefly.
- Place the jalapeños in a sterilized jar or small mixing bowl.
- Pour the liquid over them, then cover, letting them soak for at least 10 minutes before using.
- Will keep for a week covered in the refrigerator.
Eat This Tip
Well, hello again. So we promised you a few more tips on how to get the best bang for your buck with your pickled goodies, and surprise! We have a whole party already planned for you to throw yourself. Pickling brings out a great sweet and sour (or sometimes spicy) contrast in whatever fruit or veggie you choose to pickle. What better way to indulge in such contrasts than with fondu? Throw a party with both cheese and chocolate fondu and split your pickled treats between the two courses. It might surprise you (and your guests) which goes best with which…
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