Pickled Jalapeño Peppers Recipe
Use these spicy peppers chopped up in guacamole, with scrambled eggs, on top of tacos, or in sandwiches. (I'm sure you can come up with other creative ways to use them as well.) If you like things spicy, then this is a great ingredient to have on hand in your refrigerator. It takes ten minutes to make and then it just needs to sit unwatched in the refrigerator for 24 hours. You can also make this with other types of chile peppers and slice them into rounds intead of keeping them whole.
- 1 cup cider vinegar
- 1 cup water
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 cloves garlic, peeled and crushed
- 1 tablespoon salt
- 2 sprigs of fresh dill
- 8 ounces jalapeños, stems removed and pricked 2-3 times with a knife
- One 24-ounce glass jar with a tight-fitting lid
Combine the first 6 ingredients in a saucepan and bring to a boil, then simmer for 5 minutes, stirring occasionally. Remove any impurities that rise to the surface.
Place the chiles and dill in the jar and then pour the hot liquid over it. Allow to cool, then close tightly and refrigerate for 24 hours. Store in the refrigerator for up to 2 weeks.