So this summer we have had an overabundance of Jalapenos. Lesson learned, plant way more bell pepper plants than jalapenos – not equal amounts. Jalapenos are awesome, flavorful, and a great extra kick to a lot of the foods that Will and I cook, but with just the two of us we can’t keep up with how much those plants produce.
We have eaten some, given some away, and sadly a few have been wasted. The vast majority of our jalapenos, however, have been pickled. I don’t know that they qualify as all the way pickled because the process is very quick, but that is what we need, a quick method. This process only takes about 20 minutes total. So 20 minutes will take care of 15 jalapenos that we otherwise would not have had a use for. It will give us a pint sized mason jar full of pickled jalapeno slices.
Will found the recipe we use here. The process is super easy, and the result is really tasty! The final product has an initial sweetness and then the spicy jalapeno kicks you in the throat. I actually took a jar to the office to give to one of my friends, and all the guys loved these.
So if Will and I and my coworkers like them then I think it’s a safe bet that they’re awesome!
- ¾ cup water
- ¾ cup distilled white vinegar
- 3 Tablespoon sugar
- 1 tablespoon salt
- 1 clove of garlic (minced or crushed)
- ½ teaspoon oregano
- 10-15 jalapenos (depends on the size. We use 15 small to medium ones)
- Slice the jalapenos into rings
- Put the remaining ingredients in a medium sized sauce pan, bring to a boil, and mix to dissolve the sugar.
- Once it’s boiling add your jalapenos and remove the pan from heat.
- Let sit for ten minutes. Then scoop out the jalapenos into whatever container you’re storing them in, and fill it the rest of the way with juice.