Do you like spicy food? If so, you’ll love this recipe for pickled jalapenos and onions. It’s easy to make and the end result is a delicious snack or condiment that will add spice to any meal. So why not give it a try? You may be surprised at just how good it is!
- - 4 large jalapenos, sliced into rounds
- - 1 medium onion, sliced into thin wedges
- - 1 cup white vinegar
- - 1 cup water
- - 2 tablespoons sugar
- - 2 teaspoons salt
- - 1 clove garlic, minced
1. In a medium saucepan, combine the vinegar, water, sugar, salt, and garlic. Place over medium heat and bring to a simmer, cooking for 2-3 minutes.
2. Pour the hot vinegar mixture evenly over the jalapenos, onions, and garlic in the jars or container with a tight-fitting lid.
4. Seal the jar or container, let them cool to room temperature and refrigerate for at least 24 hours before serving. Enjoy!
Things to remember when pickling vegetables and fruits
1. Make sure to Sterilize your jars and lids before adding any pickling ingredients. This can be done by boiling the jars and lids for 10 minutes in a large pot of water.
2. Use fresh vegetables and fruits for best results. Avoid using anything that is bruised or overripe as this can affect the flavor and texture of your pickles.
3. If you want a little more heat in your pickled jalapenos and onions, try adding a few red pepper flakes to the mixture.
4. When adding spices to your pickling mixture, go easy at first. You can always add more later if you want more flavor.
5. Be sure to use the correct ratio of vinegar to water when pickling. This will ensure that your pickles are safe to eat and will taste their best.
6. Once your pickles are sealed in jars, store them in a cool, dark place for best results. Avoid storing them in direct sunlight as this can cause the pickles to spoil.
7. Pickled jalapenos and onions will keep in the fridge for up to 2 weeks. After that, they’ll start to lose their flavor and crispness.
With these tips in mind, you’ll be sure to make delicious pickles that your family and friends will love!
– If you can’t find white vinegar, you can use apple cider vinegar or red wine vinegar instead. Just keep in mind that the pickled jalapenos and onions will take on a slightly different flavor.
– For a milder pickled jalapeno and onion recipe, try removing the seeds from the jalapenos before slicing them. You can also reduce the amount of vinegar used in the recipe. Just be sure to adjust the water and sugar ratios accordingly.
– You can use any type of onion that you like in this recipe. White onions, red onions, and yellow onions will all work well.
How long do homemade Pickled Jalapenos last?
Homemade pickled jalapenos will last for up to 2 weeks in the fridge. After that, they’ll start to lose their flavor and crispness. If you want them to last longer, you can store them in the freezer for up to 6 months.
FAQs about pickled jalapenos and onion
Is pickled jalapeno healthy?
Yes, pickled jalapeno is a healthy food. It is low in calories and fat and high in vitamins and antioxidants.
Can I use a different type of pepper?
Yes, you can use any type of pepper that you like in this recipe. Jalapeno peppers, serrano peppers, and habanero peppers will all work well.
Why are my pickled jalapenos mushy?
If your pickled jalapenos are mushy, it is likely because they were not fresh to begin with. Be sure to use fresh peppers for best results.
My pickled jalapenos are too spicy. What can I do?
If your pickled jalapenos are too spicy, you can try removing the seeds from the peppers before pickling them. You can also reduce the amount of vinegar used in the recipe. Just be sure to adjust the water and sugar ratios accordingly.
Do I need to sterilize my jars?
Yes, it’s important to sterilize your jars and lids before adding any pickling ingredients. This can be done by boiling the jars and lids for 10 minutes in a large pot of water.
Do I need to use sugar?
Yes, the sugar helps balance out the acidity of the vinegar and gives the pickled jalapenos a little sweetness. If you’re looking for a low-sugar option, you can use honey instead.
What other vegetables can I pickle?
Almost any vegetable can be pickled! Some of our other favorites include cucumbers, carrots, and beets.
Do I have to refrigerate pickled jalapenos and onions?
Yes, it’s important to refrigerate pickled jalapenos and onions so that they will last longer. If you don’t refrigerate them, they will only last for a few days.
What can I do with leftover pickling liquid?
The pickling liquid can be saved and reused for future batches of pickled jalapenos and onions. Just be sure to store it in the fridge so that it doesn’t spoil.
You can also use the pickling liquid to add flavor to other dishes. Try using it as a marinade for chicken or pork, or as a dressing for salads.
I hope you’ve enjoyed this recipe for pickled jalapenos and onions. It’s a great way to use up those extra jalapenos from your garden, and the onions add a nice sweetness that balances out the heat of the peppers. These make a delicious condiment for tacos, burgers, or just about anything else you can think of. If you give them a try, be sure to let me know what you think in the comments below. Thanks for reading!