Homemade Pickled Jalapeños

Recipe adapted from the Russian blog giedrius_ru. Great with hot-dogs and burgers.

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20 jalapeños (with Fresno chili pepper or bell sweet pepper)
5 garlic cloves
4 small onion or shallot
2 bay leaves
1 tsp. dried or 2 tsp. fresh oregano
2 cups vinegar 5%
2 tbsp. salt
2 tbsp. sugar

Peppers do not lose their hotness, be careful in the selection. I highly recommend that you wear protective gloves while cutting and de-seeding the jalapeños. Cut the stem end off of the jalapeños. Then cut them in half lengthwise. Remove and discard the seeds and the ribs, finely chop the peppers or cut the hole in it.

Shred the garlic and onion. Make the marinade: heat the vinegar, salt, sugar, oregano and bay leaf to dissolve salt. Let cool and fill with a mixture of peppers, onions and garlic. Mix, put in a jar or any container with a lid.

Put in refrigerator for at least 24 hours. Can stay in fridge 2 months.

I added half of sliced English cucumber in the peppers mix and have great bread and butter pickles now.

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One Response to “Homemade Pickled Jalapeños”

  1. […] recipe, soft and tasty buns. I made turkey burgers and used  Green Salsa and Pickled jalapeños on top. Recipe adapted from […]

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