Ingredients with Measurements:
- 1 pound fresh jalapeno peppers
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons sugar
- 2 tablespoons salt
- 2 cloves garlic, minced
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 1 bay leaf
Special equipment needed:
- Glass jars with lids
- Canning funnel
- Large pot for boiling water
Step-by-step instructions:
1. Wash the jalapeno peppers and slice them into thin rounds. Remove the stems and seeds if desired.
2. In a large pot, combine the vinegar, water, sugar, salt, garlic, peppercorns, cumin seeds, and bay leaf. Bring to a boil.
3. Add the sliced jalapeno peppers to the pot and stir to combine.
4. Reduce the heat to low and simmer for 5 minutes.
5. Using a canning funnel, transfer the jalapeno peppers and liquid into glass jars. Leave 1/2 inch of headspace at the top of each jar.
6. Wipe the rims of the jars with a clean cloth and seal with lids.
7. Place the jars in a large pot of boiling water, making sure they are fully submerged. Boil for 10 minutes.
8. Remove the jars from the pot and let them cool to room temperature.
9. Store the pickled jalapeno peppers in a cool, dark place for at least 24 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Boiling water
Serving size:
Makes approximately 4 cups of pickled jalapeno peppers
Nutritional information:
Serving size: 1/4 cup
Calories: 10
Total fat: 0g
Sodium: 590mg
Total carbohydrates: 2g
Protein: 0g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar.
- Honey or maple syrup can be used instead of sugar.
- Other spices like coriander seeds or mustard seeds can be added for additional flavor.
Variations:
- Add sliced onions or carrots to the pickling liquid for a different flavor.
- Use different types of peppers like serrano or habanero for a spicier version.
- Add fresh herbs like cilantro or oregano for a different flavor profile.
Tips and tricks:
- Wear gloves when handling the jalapeno peppers to avoid getting the oils on your skin.
- Make sure the jars are completely clean and sterilized before using.
- Let the pickled jalapeno peppers sit for at least 24 hours before serving to allow the flavors to develop.
Storage instructions:
Store the pickled jalapeno peppers in a cool, dark place for up to 6 months.
Reheating instructions:
The pickled jalapeno peppers can be eaten cold or heated up in a pan or microwave.
Presentation ideas:
Serve the pickled jalapeno peppers as a condiment for tacos, nachos, or sandwiches.
Garnishes:
Fresh cilantro or lime wedges can be used as a garnish.
Pairings:
Pickled jalapeno peppers pair well with Mexican dishes like enchiladas or quesadillas.
Suggested side dishes:
Serve with rice and beans or a side salad.
Troubleshooting advice:
- If the pickling liquid is too salty or sour, add more sugar to balance the flavors.
- If the jars don't seal properly, reprocess them in boiling water or store in the refrigerator.
Food safety advice:
- Make sure the jars are completely clean and sterilized before using.
- Store the pickled jalapeno peppers in a cool, dark place for up to 6 months.
- Discard any jars that show signs of spoilage like mold or a foul odor.
Food history:
Pickling has been used as a method of preserving food for centuries. The process of pickling involves soaking food in a vinegar or brine solution to prevent spoilage.
Flavor profiles:
Pickled jalapeno peppers have a tangy, slightly spicy flavor.
Serving suggestions:
Serve the pickled jalapeno peppers as a condiment for tacos, nachos, or sandwiches.
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Region: Mexican