Spicy & Tangy Homemade Jalapeño Pickles
Spicy & Tangy Homemade Jalapeño Pickles
Beat the Grease with a Kick! How to Make Refreshing Jalapeño Pickles!
Today, we’re making spicy jalapeño pickles that will cut through any richness and bring your palate back to life! 🙂 They’re perfect for revitalizing your taste buds, making every meal feel like a fresh start.
Main Ingredients- 1078g Fresh Jalapeño Peppers (Choose firm and vibrant ones)
- 2 Tbsp Coarse Salt (for pickling)
- 5 Tbsp Granulated Sugar
- 400ml Vinegar (white distilled or apple cider vinegar recommended)
- 900ml Water
Cooking Instructions
Step 1
Using kitchen scissors, carefully trim off the stems from the fresh jalapeño peppers. This makes them easier to handle and eat later, and also looks tidier.
Step 2
Rinse the trimmed jalapeños thoroughly under cold running water to remove any dirt or debris. After washing, drain them well in a colander. It’s crucial to remove excess moisture, as any remaining water can make the pickles mushy or spoil them.
Step 3
This step helps the delicious pickling brine penetrate the jalapeños evenly. Using a skewer, toothpick, or fork, gently poke several small holes into each jalapeño. You don’t need to poke too deeply.
Step 4
Carefully pack the poked jalapeños into a sterilized glass jar. Ensure the jar has been properly heat-sterilized beforehand. Avoid packing the peppers too tightly; leave a little space for the brine.
Step 5
Now, let’s make the flavorful brine – the heart of great pickles! In a saucepan, combine 900ml of water, 5 Tbsp of granulated sugar, and 2 Tbsp of coarse salt. Stir well with a spoon or whisk until the sugar and salt are completely dissolved.
Step 6
Bring the sugar and salt mixture to a rolling boil over medium-high heat. Once boiling, carefully pour in 400ml of vinegar. Let it boil for another minute after adding the vinegar; this helps to mellow its sharpness and develop a better overall flavor profile.
Step 7
Immediately pour the hot, freshly boiled brine over the jalapeños in the jar, ensuring they are fully submerged. Allow the jar to cool down to lukewarm temperature. Once lukewarm, securely close the lid and let it sit at room temperature for about two days to begin the pickling process.
Step 8
– After Two Days – For Deeper Flavor –
Step 9
After the initial two-day room temperature pickling, carefully pour the brine from the jar back into a saucepan. Bring this brine to a rolling boil once more. Then, pour the hot brine back into the jar over the jalapeños. This reheating step helps to further tenderize the peppers and enhance their crunch and flavor.
Step 10
This is the final step! After pouring the hot brine back into the jar, let it cool completely at room temperature. Once fully cooled, seal the lid tightly. For the best flavor and texture, refrigerate the pickles for one week before serving. After a week, your delicious, crisp, and spicy homemade jalapeño pickles will be ready to enjoy!
