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Some 6-7 years back, i took out some seeds of pickled jalapenos from a market bought jar and washed, dried it and sowed it. I wasn’t expecting much, it was just an experiment and today it’s been over 5 years that we never bought pickled jalapenos again because we have so much yield that we have to pickle all of it. Pickling is really simple. You just slice the jalapenos, take some water, vinegar, sugar, salt and a few cloves of garlic and you are good to go.
Jalapenos: 10 (sliced)
White vinegar: 1 cup
Water: 1 cup
Garlic: 2-3 cloves (smashed)
Sugar: 2 tablespoons
Salt: 1 tablespoon
- Slice the washed and dried Jalapeno peppers carefully. Take ample care as it contains a lot of heat and the fingers might burn if you touch the juice.
- Take water, vinegar, sugar, salt and garlic in a saucepan. Bring mixture to a boil, stir in jalapeno peppers and remove from heat.
- Let it cool for at least 10 minutes, using tongs, remove the jalapenos from the saucepan to a jar, now fill up with the brine.
- This can be refrigerated for 2-3 weeks.
- Use it as a topping on Nachos, for salsa, in a burrito or a Shawarma roll, on pizza or in salads.