The Creative Cooking Crew theme for the month of September is “pickle it.” In other words, our challenge this month is to pickle something (anything). There are so many things that can be pickled, from watermelon rind to mustard seeds, but as soon as football season started I knew my heart only wanted to pickle one thing: jalapeños.
These pickled jalapeños are so incredibly easy to prepare, I can’t imagine ever buying them in the store again. I already had Mason jars and the various pickling ingredients in my pantry, and under $2 later, I had 15 gorgeous jalapeños ready to enjoy a new life in pickled form.
I didn’t go through the official process of canning them, and instead just opted to refrigerate the jars. If you want to process them to make them shelf-stable (like you would with other pickles or jams), you certainly can do that by boiling the sealed jars for 10 to 15 minutes and following the usual steps.
- 1 pound jalapeños stems removed and thinly sliced
- 2 garlic cloves smashed and peeled
- 1 cup distilled white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
- In a medium saucepan combine the garlic, water, vinegar, sugar and salt.
- Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil, add the sliced jalapeños pressing them so they are submerged. Remove the pot from the heat and let it sit for 10 to 15 minutes, occasionally stirring and pressing the jalapeños into the brine.
- Transfer the jalapeños to 2 pint-size jars or 1 quart-size jar. Ladle the brine over top until the jar is full (doing this over a small strainer will remove the bulk of the excess seeds). Let cool at room temperature before securing a lid and popping them into the fridge (alternatively to can them: when the mixture is still hot, process the jars in a boiling water bath for 10 to 15 minutes).