This Recipe Serves 3-4
This Pickled Jalapeños recipe is great as a side to any meal especially Indian curries. It is fairly easy to prepare, although the soaking process will take up to a week before you will be able to consume it.
The jalapeño, is a medium-sized chilli pepper case sort cultivar of the species Capsicum annuum. It is of gentle to medium pungency. Ordinarily picked & expended while still green, it is sometimes permitted to completely age & turn red, orange or yellow.
The name jalapeño is Spanish for “from Xalapa” (additionally spelled Jalapa), the capital city of Veracruz, Mexico, where the pepper was generally developed.
Pickled Jalapeños Ingredients:
- ¼ teaspoon salt
- White spirit vinegar (quantity depending on the size of bottle or container you have)
- Fresh jalapeño’s (quantity depending on how many you want, I used 10 jalapeño’s)
- Rinse & cut of the stems of the jalapeño’s.
- Fill a container or bottle with vinegar.
- Add in the jalapeño peppers.
- (My bottle was too small & didn’t cater for the other jalapeño’s, so I transferred it to a bigger bottle).
- Add salt & seal the container or bottle & allow for the peppers to soak in the vinegar.
- After a few hours, notice the change in colour of the jalapeño peppers.
- You will also notice tiny bubbles forming.
- After one week of soaking, notice the drastic change of colour in the jalapeño peppers.
- The vinegar can be re-used for another lot of jalapeño peppers that need to be soaked. Do not used the vinegar more than two times.
- Enjoy Pickled Jalapeños with a variety of meals.