We all know that commercially packed pickles contain preservatives to increase their shelf life, and we all want to avoid those chemicals whenever possible. Fortunately, pickling your own jalapeños is really simple! I enjoy having them as a condiment for fajitas and burgers, and they also go great as a garnish on ceviche (sea bass or yellowfin) or sashimi. Just add a squeeze of lime juice, a touch of olive oil, some freshly ground black pepper, and you’re good to go!
Fortunately, pickling your own jalapeños is really simple!
Makes a small jar
- 12 fresh jalapeños
- 2 cloves of garlic, lightly pounded
- 4 tbsp caster sugar
- 2 tbsp fine sea salt
- 1 cup white vinegar
- 1 cup of water
Wearing food handling gloves, rinse and dry jalapeños.
Put water, vinegar, garlic cloves, and salt together in a small saucepan on medium-high heat. Bring to a boil. Add sugar and cook until completely dissolved.
Add sliced jalapeños and stir, making sure they’re all coated with brine. Remove from heat and let cool completely, then transfer jalapeños and brine into a sterilized jar and store it in the fridge.
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