I am kind of obsessed with pickled jalapeños… like I want to eat a whole jar with a fork and then drink the juice. So much hot and spicy love.
One of my sisters is the same way, pickled hot pepper obsessed. We used to buy the humongo gallon sized jars of jalapeños at Costco and go through them in like a month. But sadly, Costco stopped selling those humongous jars and we have been left buying the itty bitty jars that actually fit in a normal fridge. (I know, so sad). And maybe because the jars were normal sized and I was more aware that I shouldn't eat a of cup of jalapeños at one sitting, or just the mire fact that a tiny jar cost the same as a gallon, but the store bought little jars weren't doing it for me anymore. And then fate happened. The grocery store was having a super sale on fresh jalapeños and I figured it was time to make make my own. Now I don't think I can ever go back to those store bought jars of blah because the ones I made are the best freaking pickled jalapeños this girl has ever eaten. I might even start making my own gallon sized jars!!!!
Note….Don't toss the pickled juice! It is a super yummy, full of flavor, liquid gold. You can use it as a straight up salad dressing or add to a homemade dressing. Add juice to soups, casseroles, marinades. Replace some of the liquid in a bread recipe and use the pickled juice. Use it in your favorite cocktail drinks. There is no end to what you can use the juice for.
-C
Pickled Jalapeños
for a half pint jar
- 8-10 Jalapeños
- Apple cider Vinegar
- 1 teaspoon salt
Remove stem and seeds*of jalapeños and thinly slice. (I used a mandolin which works really well, but a sharp knife does the trick) Pack Jalapeños into a clean glass half pint jar and fill with half water/half apple cider vinegar and a teaspoon of salt. Dump into a pot with a lid, and bring to a boil. Take of heat and let cool for a few minutes. Stick back into jar (leave an inch of head room) Stick in fridge for at least a day. Eat your heart out.
*I like to keep some of the seeds. It adds heat.