Make these pickled hot peppers for a homemade vegetable with a kick! These easy-to-make peppers go great with lots of dishes and are absolutely dynamite!
Pickled Hot Peppers Recipe
Ingredients you will need:
- 10-11 medium jalapeno peppers
- 2 cups distilled white vinegar
- 1 teaspoon sugar
- 1 teaspoon pickling salt
- 1 tablespoon black peppercorns
- 1 tablespoon minced garlic
- 1 tablespoon mustard seed
First, slice 10 to 11 medium jalapeno peppers.
Remove all of the white membrane and about half of the seeds from each slice.
In a large saucepan over medium heat, combine vinegar, sugar, salt, peppercorns, garlic and mustard seed. Bring mixture to a full boil.
Add peppers. Stir to coat and remove from heat to maintain crispness.
Ladle peppers into clean, warm containers, covering the pepper rings with liquid.
Cover tightly and let stand at room temperature for 1 hour to cool.
Transfer to the refrigerator and let stand for at least 3 days before eating. Pickled peppers may be stored in the refrigerator for up to 3 weeks. Leftover peppers may be frozen for longer storage.
Your peppers are now ready to eat! Serve as a relish with sandwiches or casseroles, add to soups, garnish Mexican entrees, or just enjoy them as they are!
The Best Knife to Remove Seeds from Peppers!
The Rada Grapefruit Knife is a versatile knife that works great on all kinds of foods! Don’t let the name fool you, because the Grapefruit Knife is ideal for cutting and seeding foods such as peppers and oranges. The top and bottom of the blade is serrated, allowing you to cut left or right. It also features an angled tip and double-sided blade, allowing you to separate individual grapefruit (and other foods). The Grapefruit Knife is made-in-the-USA and comes with a Lifetime Guarantee!
A Great Non-Scratch Soup Ladle!
The Rada Non-Scratch Soup Ladle is a handy utensil you’ll use again and again! Featuring a 1/3 cup capacity for superior portion control and a sturdy metal stem that won’t break, this soup ladle will be an often-used fixture in any home chef’s kitchen. It comes with a Lifetime Guarantee, so it’s good for life, and, like all Rada Cutlery products, it’s made in the USA!
The Best Fundraising for Groups!
If you have a nonprofit group that’s near and dear to your heart, then you must check out Rada Cutlery’s fundraising program! Since 1948, Rada Cutlery has partnered with tens of thousands of nonprofit groups each year to raise crucial funds. By hosting a Rada fundraiser, groups can offer supporters Rada’s wide selection of phenomenal kitchen products, with each sale earning the organization a 40% profit. Churches, schools, civic organizations, clubs, sports teams, and more get where they need to be with Rada!
How to Make Pickled Jalapeno Peppers Video Instructions
Start Video Transcript
Hi, Kristi in the Rada Kitchen, and today we’re going to make pickled jalapeno peppers. First, slice 10 to 11 medium jalapeno peppers into rings, removing most of the white membrane and keeping no more than half the seeds. Hard to believe, but the Rada Grapefruit Knife works as one handy tool to slice and remove the membrane and seeds of jalapenos.
In a large saucepan over medium-high heat, combine 2 cups distilled white vinegar, 1 teaspoon sugar, 1 teaspoon pickling salt, 1 tablespoon black peppercorns, 1 tablespoon mustard seed, and 1 tablespoon minced garlic. Bring the mixture to a boil.
Add the peppers then stir to coat and remove from heat to maintain crispness. Ladle the peppers into clean, warm containers, covering the pepper rings with liquid. Cover tightly and let stand at room temperature for 1 hour. Transfer to the refrigerator and let stand at least 3 days before eating.
And there you have pickled hot peppers! Be sure to subscribe to our YouTube channel, and visit our website at RadaCutlery.com.
End of Video Transcript