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Notes:
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Equipment that I used:
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recipe block here
Pickled Jalapenos
Ingredients
- 20 jalapeños
- 2 cloves garlic
- 1 1/2 cup water
- 1 1/2 cup distilled white vinegar
- 2 tablespoons Diamond Crystal Kosher salt see note
Instructions
Mis en Place
- clean (2) 32-ounce mason jars and lids (see note)
- rinse the jalapeños and set them aside to drip dry
- peel the garlic cloves and slice them in half lengthwise
- slice the jalapeños crosswise into 1/4″ rings (or however you prefer)
- place the jalapenos and garlic into the mason jars, alternating as necessary to evenly distribute the garlic
Preparation
- place 1 1/2 cup water into a small non-reactive saucepan
- add 1 1/2 cup distilled white vinegar to the saucepan with the water
- add 2 tablespoons Diamond Crystal Kosher salt to the brining mixture.
- Bring the brining mixture to a boil over medium-high heat.
- Reduce the heat to medium-low and cook, stirring frequently until the salt (and optional sugar) has completely dissolved.
- Pour the brining mixture into the jars until the jalapenos are completely submerged.
- Allow the jalapenos to sit, uncovered, until they are cool, about 1 hour.
- After the peppers have cooled, cover them and store in the refrigerator.