pickled jalapeno peppers

pickled jalapeno peppers

The jalapeno… I discovered this delicious pepper last year in Canada. Preserved in vinegar, it looks a bit like pickles, with added spiciness. I like!
I also completely fell in love with these peppers when I tasted the jalapeno fritters, topped with cheddar. Absolutely insane stuff. There are a lot of fragrant things with these peppers. I really appreciated the fresh cheese, and also the peach jam.
This year, in Scotland, I found the pickles. We put it in almost all of our sandwiches. They also served with cheddar and oatcakes (oatmeal crackers).

And now, while going shopping on my return, I finally found these famous fresh peppers. Nothing could make me happier at that time.
I hastened to put some in vinegar. It’s super easy to make, and as always, way better than the ones you buy.

If you like it hot, you’ll love these peppers. I can’t wait to prepare some Mexican dishes to use them…

Pickled jalapeno peppers:

10 jalapeno peppers
150 ml spirit vinegar
300ml water
15g of sugar
2 tsp coarse salt
2 cloves garlic
pepper

Wash and dry the peppers.
Cut them in half, then remove the seeds using, for example, a wooden spade.
Cut them into slices and place them in a clean jar.

In a saucepan, pour the vinegar, water, sugar, salt, halved garlic cloves and pepper.
Bring to a boil.
Pour over the chopped peppers.

Leave to rest for a few days before tasting.

pickled jalapeno peppers

To finish: rather than garlic and pepper, you can choose other herbs. Carrots, red onions, aromatic herbs, red pepper…


As with pickles, they can be stored for a few months, protected from light.


Styling: kitchen knife Jean Dubost (free product)

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