![]() I made a huge batch of these pickled jalapeños last week, and let me tell you, I’ve been putting them on everything – quick sandwiches, toss-together grain bowls, salads, eggs, you name it. That’s it! If you’re feeling fancy, you could add a pinch of cumin seeds, peppercorns, mustard seeds, or a bay leaf to your brine, but I like this quick pickled jalapeño recipe best just how it is. Pour the brine over the jarred peppers, let them cool to room temperature, and store them in the fridge for up to two weeks!.Next, make the brine by simmering vinegar, water, sugar, and salt over low heat until the sugar dissolves.Then, add a smashed garlic clove to each mason jar. Slice your jalapeños and stuff two mason jars full of pepper slices.If you’ve ever made another type of quick pickle at home, making this pickled jalapeño recipe is no different. All you need to make them is 6 ingredients and 10 minutes, so let’s get pickling! The longer you leave them in the fridge, the sweeter and less spicy they become. And if you’re not a fan of spicy foods, they’re still worth a try. These guys are the perfect blend of spicy, salty, and sweet. But lately, pickled onions have been playing second fiddle to a new quick-pickle favorite: pickled jalapeños! For the longest time, they’ve been my favorite way to add a bright pop of color and flavor to salads, tacos, sandwiches, and more. They’re tangy, they’re sweet, they’re salty – really, they’re just darn good. ![]() ![]() If you’ve been reading the blog for a while, you know that I’m a huge fan of pickled onions.
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