On nachos, burgers, pizzas, or salad; the tangy and mildly hot flavor of pickled jalapenos is a win. Check out this quick and easy recipe to make your own.
Pickled jalapenos are that perfect combination of sweet, sour, and spicy. Jalapeno peppers come in at 2500 – 8000 on the Scoville scale. Which is a little more than a poblano pepper (1000 - 1500 SHU) and a lot less than a Cayenne pepper (30,000 – 50,000 SHU). They are not too hot, so they're ideal for those of us who like a bit of heat but are not keen on breathing fireballs.
If you are new to the pickling game, don't worry. Pickling jalapenos is quick and super easy to do. Here’s a great basic recipe.
Preserving your jalapenos in a brine solution will keep them fresh for about two months in the refrigerator. If you want your pickled jalapenos to be shelf-stable for longer the basic brine and chili recipe above will work well. You don’t need a special jalapeno recipe for canning. You will just need to use a technique such as the boiling water bath method to make sure that your pickles are shelf-stable.
Pickling jalapenos is super easy, here are some handy tips to keep in mind.
Once you have tried out one of these easy pickled jalapeño recipes, you will probably want to start experimenting with different flavors and ingredients. You can tweak and flavor your pickled peppers in any number of ways.
Making your own pickles is a great way to save money. Buying in bulk is often more affordable. So, when jalapenos are going at a good price, you can buy a whole lot and make a few jars of pickled jalapenos. If you love pickling jalapenos, you might want to try your hand at pickling onions, cucumbers, or even asparagus. If you like saving, look out for the Save mailer.