Quick Pickled Jalapeños
Quick Pickled Jalapeños ~ your pickles are ready in the time it takes you to slice your peppers, and you're going to want to load up on these, because jalapeños make everything better!
Servings: 1 quart
Ingredients
- 1 pound jalapenos, washed
- 1 1/4 cups white vinegar
- 1 1/4 cups filtered water
- 1-2 Tbsp sugar, optional
- 1 tsp black peppercorns
- 1 tsp white peppercorns
- 1/2 tsp coriander pods
- 1/2 tsp yellow mustard seeds
- 1/2 tsp whole cloves
- 6 green cardamom pods crushed (don't lose the seeds!)
Instructions
- Wash and trim the stems from your peppers. Slice them and put them into a clean quart sized jar. I add the seeds, too, but if you like things a little less spicy, you can leave them out.
- Mix the water, vinegar, sugar (if using) and spices in a bowl or large measuring cup with a spout. If you're using the sugar, be sure to stir until it has completely dissolved. Pour the liquid, and spices, over the peppers. Note: if the liquid doesn't completely cover the peppers, add more vinegar.
- Cover tightly and refrigerate.
- The peppers will keep up to 2 months.
Notes
- You can pickle the whole peppers, if you like...but be sure to stab them with the tip of a sharp knife in several places to allow the pickling liquid to penetrate.
- Simplify the process and use 2 Tbsp pickling spice.
- Make quick pickled jalapeños and onions by adding some sliced red onion to the jar.
- Make quick pickled jalapeños and carrots by adding sliced carrots.
- Use red jalapeños, which are the same pepper, only more ripe.
- If you want to can these quick pickled peppers, process for 10 minutes in a hot water bath. For a detailed but easy recipe see here.