If you like pickled jalapeños, you’ll LOVE this homemade version!
I hit the Big Top Flea Market again Saturday to get some more really cheap and fresh produce. I picked up some more jalapeños and some little red peppers that I think may be cayenne peppers…
Last week I made a jar of pickled jalapeños because I had LOTS of peppers and no idea what to do with all of them! I found a few recipes online and combined, mixing and matching and picking and choosing what worked with the ingredients I had on hand and what I thought sounded good. Here’s what I came up with:
- Fresh jalapeños or other hot peppers, sliced (enough to fill a glass jar-a mason jar would work great for this)
- 1/2 an onion, thinly sliced
- 1-2 cloves of garlic, minced
- 1/2 tsp dried oregano
- 1 tbsp kosher salt
- 3 tbsp sugar
- 1 cup white vinegar
- 1 cup water
Bring water and vinegar to a boil with sugar, salt, garlic and oregano. Add sliced onion. Simmer for a few minutes.
In the meantime, slice jalapeños and fill a glass jar with them.
Pour hot liquid over peppers, covering completely. You can put the onion in also or discard it at this point.
Let cool, put a lid on, and refrigerate at least overnight.
Then go to town!
They should last about a month in the fridge.
I will never buy pickled jalapeños again. These are so much better!