Although most individuals perceive jalapeños to be a vegetable, they are actually a fruit. The jalapeños are classified as hot and give many food dishes a taste kick. Consider adding some chopped pickled jalapeños to your next batch of nachos. Pickling jalapeños not only adds flavour to the fruit, it also allows you to keep the jalapeños in the refrigerator for up to one month.
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Things you need
- 0.454kg. jalapeños
- 1 cup water
- 3 cups apple cider vinegar
- 4 cloves chopped garlic
- 3 bay leaves
- 1 tbsp pepper
- 2 tbsp sea salt
- 1/2 tsp oregano
- 1/4 tsp thyme
- Sterilised quart-size canning jar
Rinse 0.454kg. jalapeño peppers. Keep the stems on the fruit.
Mix 1 cup of water, 3 cups of apple cider vinegar, 4 cloves chopped garlic, 3 bay leaves, 1 tbsp of pepper, 2 tbsp of sea salt, 1/2 tsp of oregano and a 1/4 tsp of thyme in a pot.
Bring the pickling liquid to a boil, then add the jalapeño peppers. Cook 15 minutes and remove from the heat.
Remove the bay leaves from the pickling liquid. They add flavour while cooking, but you don't want to eat them.
Pour the jalapeños and the pickling liquid in a sterilised quart canning jar while it is still hot. Wait for the jar to cool, then store in the refrigerator until you are ready to use the jalapeños on your nachos.
Tips and warnings
- Kosher salt can be used in place of the sea salt.
- If you like your pickling liquid a bit sweeter, add 1 tbsp of sugar.
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