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So my love of all things pickled continues this week with the addition of this easy pickled jalapenos. These babies are being turned into some aioli later in the week along with some wombok & coriander slaw it’s gonna make a pretty wicked fish sandwich. Plus many more uses of them coming up over the next few weeks! Meanwhile brush up on how to make a basic aioli and you will be one step closer 😉
You may wonder why pickling? Well to put it simply there are a couple reasons
1. To preserve the pickled item – in this case jalapeños for longer
2. To alter the taste/texture of the item for use in cooking
There are two types of pickling methods that you can typically find
1. Is to pickle in some form of strong acid ie. vinegar in which few bacteria can survive. This is the quick and basic pickle that you see readily used for things like cucumbers, onions & chilis
2. Using a brining method or to “ferment” this is to help the growth of good bacteria. Kimchi is the best example of this method
Pickling food is something that has been done for many years now and lately is deemed pretty “cool” and “hip”. So most likely you will find many local restaurants, shops, micro breweries will have a wide array of pickled goods for sale.
Now I’m no pickling expert or else I’d be that hipster with a shop and “trendy” moustache but what I do know is a few basic methods to pickle and I always have things like onions, cucumbers, raisins and now pickled jalapeños in the fridge. I love the different flavored it can add to a basic dish and how it can elevate a boring Tuesday night meal into a more interesting Friday night one 😉
Happy Cooking and Happy Eating Friends!!!
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- 6 jalapenos
- 1 tbsp sugar
- 1 tbsp salt
- 2 cloves garlic
- 1 cup white vinegar
- 1 cup water
- Slice pickles to whatever thickness you like. I like a bit of crunch so I don't go too thin
- Place water, vinegar, salt, sugar & garlic into a saucepan and bring to a rolling boil.
- Remove from heat and add jalapenos. Stir and transfer to an airtght container. Once cooled store in the fridge
- chopping board
- sharp knife
- measuring utensils
- the more sugar you add (aside from being sweeter) the less spicy they will be once pickled. I find 1 tbsp gives enough pickle to spice ratio
- pickled jalapenos will keep for 1 - 2 months in the fridge but I made mine 2 weeks ago and am pretty much finished!
- ready to eat by the time they cool but I find they are best after a couple hours in the fridge.