PICKLED  JALAPEÑOS

 

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This Recipe Serves 3-4

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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.

Pronunciation: xalaˈpeɲo

 

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)

Method:

1. Rinse & cut of the stems of the jalapeño’s.
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3. Fill a container or bottle with vinegar.
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5. Add in the jalapeño peppers.
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8. (My bottle was too small & didn’t cater for the other jalapeño’s, so I transferred it to a bigger bottle).
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10. Add salt & seal the container or bottle & allow for the peppers to soak in the vinegar.
11. After a few hours, notice the change in colour of the jalapeño peppers.
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13. You will also notice tiny bubbles forming.
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15. After one week of soaking, notice the drastic change of colour in the jalapeño peppers.
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18. 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.
19. Enjoy Pickled Jalapeños with a variety of meals.