This is a quick pickle, my friends. This is a one jar at a time deal that you store in the fridge and pull out as needed. And it will be needed, because these jalapenos are absolutely delicious, and are a must have for your next barbecue.
The idea to make them came about because we were planning on burgers for Father’s Day. It’s the perfect hot weather food, but I did want to dress them up a bit by adding some different toppings. In my mind I was envisioning a guacamole-bacon cheeseburger with pickled jalapenos. When I mentioned to Andy that I’d pick up a can of pickled jalapenos, he got a little deflated- those are always so soft and mushy. So I purposed to pickle my own. I found a great recipe and blog post online to use as my inspiration and went from there.
I chose 8 firm and rather large jalapenos from the grocery store, and when I got home I sliced them up. I sliced off the tops, and then used my knife to remove the membranes and most of the seeds. Then I sliced each jalapeno into rings and set them in a bowl while I made my brine.
The brine was quick. Apple cider vinegar, water, Mexican oregano, salt, sugar and one smashed clove of garlic went into my pot and were brought to a boil.
Then I added the jalapeno rings and turned off the burner.
I let them soak for about 10 minutes, heading back to the stove and giving the peppers a toss about every 2 minutes or so. After the ten minutes was up, I put the pepper rings into a 1 1/2 quart jar, and then poured the brine over. Into the fridge they went to chill.
Delicious. They are hot- but other than one or two slices that I’ve had that have been scorching, they’ve been manageable heat. They’re so tasty- and the best part is that they stayed crisp. They’re wonderful, and Andy is very excited about having a jar of these in the fridge to add to his sandwiches over the next few weeks.
By the way, this recipe is not canning approved- this is meant for tucking into the fridge and eating within a few months. If you want to can pickled jalapenos, you’ll want to find an approved recipe for safety purposes- such as this one over at The Hungry Texan.
Quick Pickled Jalapenos