I love pickled Jalapenos! They are great to jazz up a taco or a sandwich or nachos. We keep these stocked in our fridge most times. Super easy to make and they keep in the fridge for a whole year, if they last that long!
If you followed my old blog, this is a repost from a while back. Some of my content didn’t move over to the new platform when I tried to merge it all. Apparently that process was much more ‘technically challenging’ than I hoped it would be.
This makes 2 small mason jars full or 1 large one. This recipe is not my own it is one I found in a Gwyneth Paltrow cookbook. Gwenyth Paltwow Cookbooks
– 3/4 cup White Wine Vinegar
– 3/4 cup Water
– 1 Tbsp Coarse Sea Salt
– a pinch of Celery Seed
– 1 tsp coriander seeds
– 1 tsp black peppercorns
– 8 large jalapenos, thinly sliced
– 1-2 bay leaves (1 per jar)
– 1 garlic clove, thinly sliced
Combine the vinegar, water, salt, celery seed, coriander seeds and peppercorns in a small saucepan over high heat. Bring to a boil, then turn off the heat.
Meanwhile, pack your jars with sliced jalapenos and stuff in the garlic slices and bay leaves. Pour in the vinegar mixture (be sure to get all the seeds in the mix). The liquid should completely cover the peppers. Screw on the lid and stash the jar in the fridge. The peppers are good to eat within 1 week and last for 1 year in the fridge.
If you like this recipe you should try: Mushroom Poblano Tacos
