Our garden went gangbusters this year. Tomatoes, peppers, zucchini, cucumbers, herbs, we had a lot of produce coming out of our backyard all summer. It was amazing, but really, what was I supposed to do with an overflowing bush of jalapenos?
We added them to a few dishes then sadly, some sat in the fridge unused. With the approach of fall {read: football and football food. Specifically, nachos} I decided to try pickling some jalapenos. Let me tell you, this was a great idea.
Pickled Jalapenos
Prep Time: 2 minutes
Cook Time: 10 minutes
Keywords: boil condiment
Ingredients (1 mason jar)
- 10 large jalapeno peppers, sliced
- 2-3 tablespoons sugar
- 3/4 cup white distilled vinegar
- 3/4 cup water
- 1 tablespoon kosher salt
- 1/2 teaspoon oregano
- 1 clove garlic
Instructions
Combine all ingredients except the jalapenos in a sauce pan.
Bring to a boil.
Add the jalapeno slices and remove from the heat.
Let stand for 5-8 minutes until the jalapenos turn color.
Place the slices in a jar then cover with the pickling liquid.
Allow to come to room temperature before refrigerating.
I can’t wait for Sunday: family, football and a plate of nachos covered in homemade pickled jalapenos.
Enjoy!
Recipe from Food Wishes
{ 7 comments… read them below or add one }
Leke loves jalapenos if you need a place to offload some
May I put in an early request for a Christmas present? These look fantastic!
Ha! yes you may
Wow, I wish I had know it were that easy to make them when I had a garden last year. I love jalapenos on just about everything!
There’s always next year!
I wish my plant would have produced more because I’d totally make these! I love pickled jalapenos on almost everything. Spicy!
Brittany (Healthy Slice of Life) recently posted..Hailey’s 1st Birthday Party
I think I have to make them again this weekend–these plants won’t quit (and I’m not complaining!)