Pick a peck of pickled peppers, and here’s how to pickle a hot one.
Here’s what you’ll need:
- 10 large jalapeno peppers
- 1 tbsp sugar
- 3/4 cup white distilled vinegar
- 3/4 cup water
- 1 tbsp kosher salt
- 1/2 tsp whole black peppercorns
- 1 clove garlic
Slice the jalapenos into uniform sized rings, and toss them into a strainer. Run these under cold water to remove some of the excess seeds (this can reduce the capsaicin content which reduces the heat on the pepper). Set these aside.
Combine sugar, vinegar, water, salt, peppercorns, and garlic in a sauce pan. Bring this to a boil. Once boiling, add the pepper rings turn off the heat. Let these sit about ten minutes then transfer the pepper rings to jars. Top with the brine and refrigerate.
This is not a ‘long term’ pickling. There is no boiling of jars and sterilizing, so use these within a week or two. They are great on nachos with cheese sauce, tossed into salads, slopped on sandwiches, or an enhancement to eggs.