Pickled Jalapeno

I have been pickling jalapenos for long time. I make it during summer when jalapenos are cheaper and store for the whole year. You can store in a pantry. Once you open the bottle then keep it in the fridge.

I used to buy pickled jalapeno before but it was loaded with salt and vinegar so I started picking at home. It comes out so good and since then I never bought ready-made bottle. It only needs 3 ingredients and ready in few minutes.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Ingredients:

8-9 Jalapeno
2 cup white vinegar or pickling vinegar
3 tbsp coarse salt
4 cup water
Clean bottle or mason jar

Procedure:

1. Thinly slice washed and dried jalapeno.

2. Boil water in a big pot to sterilize bottle. Keep the bottle and lid in boiling water for few minutes and then turn off the heat. In another pot, mix 2 cups vinegar, 4 cups water and 3 tbsp salt and heat on high. Bring it to boil.

3. While vinegar water is boiling, carefully remove sterilized bottle and lid, remove the water (you don’t need to dry the bottle). Fill bottle with sliced jalapeno, add boiling water. Wait for a minutes before closing the lid tight, it will help to remove bubble from the bottle. Then close the lid tight.

4. Store this pickled jalapeno bottle in cool dark place (no need to store in fridge). Put this in fridge when you open the bottle for use. When it is ready in few days, use as a condiments with Mexican, Italian, Middle Eastern or any dish you like. Spicy Jalapeno with salty and sour taste goes well with lots of dishes.

Try this very easy to make condiment which is ready in few minutes using few ingredients. Once you learn to make this, I am sure you are never going back to the store-bought pickle :).

Also let me know if you have any questions regarding this recipe, please give me a shout.

Thank you for visiting my blog. Until next time!

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