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. Utilize the video or written instructions below to make these delicious quick pickled jalapenos for your friends and family!
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.
And now you know how to make pickled hot peppers, and your peppers are ready to eat! Serve as a relish with sandwiches or casseroles, add to soups, garnish Mexican entrees, or just enjoy them as they are!
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How to Make Pickled Jalapeno Peppers Video Transcript
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