Easy Pickled Jalapeno Rings Recipe
In my little garden, I have 48 pepper plants. Presently before you go believing I’m insane, I need to let you know, that in this house we eat a ton of peppers. 40 of these pepper plants are different varieties of red chime peppers, and the rest are largely jalapenos. We figured out how to pickle jalapenos a couple of years back, and now we can’t get enough. I pickle enough of the little firecrackers to last all winter. We put them on almost everything. The absolute first year we moved into this house I constructed my garden. I was excited, so I started a couple of hot peppers indoors in January. I had no clue what I was doing. I was mooched when several people disclosed to me that my hot peppers didn’t have quite a bit of an opportunity in our short developing season.
It’s a good thing I never listen to anybody. Because I planted those peppers anyway and they created like frantic that first year. I didn’t know then what I think now about developing peppers, I just got lucky. I started the pepper plants indoors in January, cut their heads off in March, and stuck them in the ground mid-June. The sun and the heat wrapped up. But starting the hot peppers that early is vital. They need time to develop, and they need a long season to age. I don’t have the advantage of either of those things with my 100-day developing season. Trimming their heads off was a fortunate freshman mistake. I slashed the heads off because they were developing tall and thin, because of absence of sufficient lighting. It was a mistake that demonstrated advantageously. Cutting off the pepper plants top hub creates the second hub, and the plant produces more than what it would if it was permitted to develop single. There is a great discussion around the web about this process. I can just let you know of my ongoing experiences. In the years where I snipped the top of peppers plants, the yields were MUCH better than in years where I didn’t. Off with their heads!
My eight jalapeno plants from this year created so a lot of I needed to part with quite a bit of it. The rest I pickled to eat throughout the entire winter. When you realize how to pickle jalapenos, you will always make room in your garden for a plant or two.
SO WHAT DO YOU EAT WITH PICKLED JALAPENOS?
Pickled jalapenos are spicy, pickled, lip puckering additions to any of your Mexican meals.
We love them in tacos, on top of nachos and enchiladas. But we also use them around the kitchen to punch up sandwiches, add to burgers, spice up eggs, blend in with cream
cheese to have with crackers. My husband likes to add them to grilled cheese sandwiches, and I need to admit, they make an exhausting grilled cheese fly with enhance.
I mean if you can consider it, we most likely took a stab at adding pickled jalapenos to it.
I made 12 pints last year, believing that was MORE than enough, but they were gone before summer hit. This year I made even more and stretched out figuring out how to pickle jalapenos entirety. But honestly, a wash room filled with a couple of bottles of pickled jalapenos, hand crafted pickles, jams, fresh tomato sauce (and the list goes on) is presumably the best thing for any individual who likes to cook. I feel these fun wash room staple items add a uniqueness to your cooking that you can’t purchase at the store.
Pickled Jalapeno Rings
- 10 large jalapeno peppers, sliced into rings
- 1/2 teaspoon oregano
- 1 clove garlic, crushed
- 1 tablespoon kosher salt
- 3 tablespoons white sugar
- 3/4 cup distilled white vinegar
- 3/4 cup water
- Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
- Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.
Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
- Category: Side Dish