Spicy Pickled Jalapeños 🌶️🧂

Pickling your own jalapeños is a fun and flavorful way to elevate your favorite dishes! These tangy, spicy bites are perfect for adding flair to tacos, sandwiches, and salads or simply enjoying straight from the jar. Get ready to enjoy a zesty treat that packs a punch!

Ingredients

For the pickling brine

• 1 cup of white vinegar
• 1 cup of water
• 2 tablespoons of sugar
• 1 tablespoon of salt
• 2 cloves of garlic, crushed
• 1 teaspoon of black peppercorns
• 1 teaspoon of oregano
• 1/2 teaspoon of cumin
• Optional: 1-2 bay leaves for added depth

For the jalapeños

• 10-12 fresh jalapeños, sliced into rings (adjust based on your heat tolerance)
• 1 carrot, sliced (adds a touch of sweetness and color)
• 1 small red onion, thinly sliced (for an extra crunch and zing)

Instructions

1. Prepare the jars: Sterilize your jars and lids by boiling them in water for 10 minutes. Let them cool slightly on a clean towel.

2. Make the brine: In a saucepan, combine the vinegar, water, sugar, salt, garlic, black peppercorns, oregano, and cumin. Bring the mixture to a boil, stirring until the sugar and salt have dissolved. Remove from heat and let it cool for a few minutes.

   🥄 Feel free to adjust the sweetness or saltiness based on your personal preference. If you like it more tangy, consider adding additional vinegar.

3. Pack the jars: In each sterilized jar, layer the sliced jalapeños, carrots, and red onions. Leave some space to ensure the brine can circulate well.

4. Pour the brine: Carefully pour the warm brine over the packed vegetables, making sure to cover them completely. You may use a clean spoon to gently push the veggies down if necessary.

5. Seal and chill: Wipe the rims of the jars clean with a cloth. Seal the jars with the lids and let them cool to room temperature before transferring to the refrigerator.

6. Let them pickle: For the best flavor, let the jalapeños pickle for at least 24 hours before enjoying. They will keep in the refrigerator for up to 2 months.

   🧊 Quick tip: The longer they sit, the more intense the flavor will become. If you prefer them less spicy, slice and soak them in cold water for about 30 minutes before pickling to remove some heat.

Variations

• Add fruits: Toss in slices of mango or pineapple for a sweet and spicy version! 🍍🔥
• Herbed extras: Add fresh cilantro or dill for an aromatic touch. Just be sure to label the jars!
• Different peppers: Mix and match with other peppers like serranos or banana peppers for a variety platter of heat levels!
• Fermented twist: For those who love probiotics, consider fermenting your jalapeños instead of quick pickling them. Just substitute the vinegar for a saltwater brine and let nature do the work for a week!

Enjoy your homemade spicy pickled jalapeños and embrace the crunch and heat they bring to your table! 🌶️✨