Homemade Pickled Jalapenos - PERFECTLY Spicy, Better than Store Bought! скачать в хорошем качестве

Homemade Pickled Jalapenos - PERFECTLY Spicy, Better than Store Bought!

Recipe (for those who requested it) NOTE: This is for a single 19oz jar. Scale up according to how many jalapenos you are pickling. Brine: 1 cup white vinegar 1 cup water 1 clove garlic, smashed 1 bay leaf 1 tablespoon salt (any kind will do; I used regular iodized salt) 1 teaspoon oregano (Mexican oregano is even better, but I used regular) 1 teaspoon black peppercorns 5-6 jalapeno peppers, sliced (depending on size, you may be able to fit more in a jar) 1. Combine all Brine ingredients (except jalapenos) in a pot, making sure to mix until salt dissolves. Heat to boiling, then remove from heat and let cool slightly. 2. Slice jalapenos, first removing stems*, and then add directly to jar(s). Add brine to the jar(s); you will likely have some left over. 3. You can eat them shortly after adding the brine, but for best results, give them at least an hour in the refrigerator. For even better results, give them a couple days to brine before eating. *For the spiciest jalapenos, leave the membranes and seeds intact. If you want milder jalapenos, you can remove them.