Best Idea to Serving Appetizing Super Spicy Pickled Jalapeños
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To make an unforgettable Super Spicy Pickled Jalapeños, below are the components needed:
- Get of Jalapeño peppers - Enough to fill a pint jar.
- Take 1 cup of Apple cider or white vinegar.
- You need 1 cup of Water.
- Use 2 Tbsp of Salt.
- Use 4 Tbsp of Sugar.
- Provide 1/2 clove of Garlic.
- Take of *optional spices: coriander seeds, mustard seeds, celery seeds, etc A pinch or two each.
- Use 1 jar of Pint-size canning jar and lid.
After readying the components, now you are ready to make your 5-star Super Spicy Pickled Jalapeños by following the procedures below:
- Wash your jar(s) in hot soapy water or if you wish, sterilize them in boiling water bath for 1 minute. Rinse jalapeños well and slice into rounds. I recommend wearing rubber gloves when doing this!.
- Cut up enough peppers to fill your jars. For one pint jar (2 cups = almost 500ml), I fit in about two handfuls of peppers, or about 200g/7oz..
- Add half a clove of garlic to each jar. If using spices, add a pinch or two of each spice. You can try various things like coriander seeds, mustard seed, celery seed, etc..
- Prepare the pickling liquid. In a pot, bring vinegar, water, sugar and salt to a boil. After the sugar and salt dissolves, it's ready to pour into the jar..
- Immediately pour hot pickling into jars. It should fill the jar and cover the peppers. Wipe any liquid from the rim of the jar and seal tightly with lid. Let cool completely before putting in refrigerator..
- Let sit for a week before eating. Should keep for at least a month unopened, if not longer! Eat within a week or two after opening..
Recipe : Super Spicy Pickled Jalapeños
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