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
Hmmm, when you do it my friend it looks delicious, but I’m skeptical. You always make me want to eat better though, lol.
Skeptical of the heat? I won’t lie, I had one slice that I couldn’t handle. I was chugging milk, tea, wine, whatever I could get my hand on for a good couple of minutes. But just that one slice, so it must have been a freaky hot one. Otherwise, there’s a bit of a burn, but man they’re good. And almost gone.