What does one do with an abundance of a summer harvest? You pickle of course! This year our five jalapeno plants produced an abundance of jalapenos, so much so, that after using them in recipes non-stop and sharing with neighbors, we still had a ton! On this day, we had a little over 100 jalapenos on our five plants. 100!!!!! On just 5 plants!!!! So I picked 80 and got to work pickling! This recipe is hands down the best, so simple and if you’re new to pickling, this pickled jalapeno recipe is the perfect place to start!
To Make
Thinly slice your jalapenos (for this job I highly recommend wearing gloves so not to burn your hands with all that jalapeno oil). In a large pot over medium, high heat, bring water, white vinegar, garlic, sugar & salt to a boil. Once boiling, place in jalapeno slices and give a good stir. Remove from heat and let mixture sit 5-10 minutes, stirring occasionally. In jars place jalapenos, then pour over brine mixture. Cover with lids and place in the fridge where they’ll be good for up to two months! We love using ours over nachos, in tacos and enchiladas, over burgers, breakfast burritos and eggs!
*** If you’re looking to reduce the heat some, remove some or all of the seeds before pickling. Also, keep in mind the longer they sit in jars, the less spicy they’ll be, but good luck with that, ours never last that long.
