Are you ready to add a vibrant pop of sweet and spicy flavor to your culinary creations? Look no further! This sweet pickled jalapeno pepper recipe is incredibly easy to make, requiring minimal ingredients and time. Perfect for adding a zing to tacos, sandwiches, or simply enjoying as a snack, these homemade pickled jalapenos are a delicious and healthy addition to your pantry. Get ready to elevate your food game with this simple yet impressive recipe, a fantastic addition to your collection of easy recipes and healthy meals.
Ingredients:
- 1 pound fresh jalapeno peppers
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 2 tablespoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
Instructions:
Get Started:
- Begin by washing the jalapeno peppers thoroughly under cold running water. Wearing gloves is highly recommended, especially if you have sensitive skin, to avoid burning your hands.
Prepare the Peppers:
- Carefully slice the jalapenos in half lengthwise. Remove the seeds and membranes for a milder flavor. If you prefer a spicier kick, leave some of the seeds and membranes intact.
Create the Brine:
- In a medium saucepan, combine the white vinegar, water, sugar, salt, garlic powder, onion powder, and red pepper flakes (if using).
Simmer the Brine:
- Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved.
Pickle the Jalapenos:
- Pack the jalapeno halves tightly into clean, sterilized jars. Leave about half an inch of headspace at the top of each jar.
Pour and Seal:
- Carefully pour the hot brine over the jalapenos, ensuring they are fully submerged. Leave about half an inch of headspace. Remove any air bubbles by gently tapping the jars. Wipe the rims of the jars clean and securely seal them with lids.
Process (Optional):
- For longer shelf life (up to a year), you can process the jars in a boiling water bath for 10 minutes. This step is not strictly necessary if you plan to consume the pickles within a few weeks, but it significantly extends their shelf life and ensures safety.
Cool and Store:
- Allow the jars to cool completely. You should hear a satisfying "pop" sound as the jars seal. Store the pickled jalapenos in a cool, dark place. Allow them to sit for at least 24 hours, or preferably a week, to allow the flavors to fully meld.
Cooking Tips for Perfect Pickled Jalapenos:
- Sterilizing Jars: Properly sterilizing your jars is crucial for preventing spoilage. You can do this by washing them in hot, soapy water, rinsing thoroughly, and then placing them in a boiling water bath for 10 minutes.
- Adjusting Spice Level: Control the heat by adjusting the amount of seeds and membranes you leave in the jalapenos, and by adding more or less red pepper flakes.
- Variations: Experiment with different flavors! Add a bay leaf, a few sprigs of thyme, or a teaspoon of cumin to the brine for a unique twist.
Nutritional Information (per serving, approximately):
This will vary based on the size of the jalapenos and the amount of brine used, but a general estimate is:
- Calories: Around 20
- Carbohydrates: Around 5g
- Sugar: Around 4g
- Sodium: Around 100mg
This sweet pickled jalapeno recipe is a fantastic way to enjoy a healthy and flavorful snack or condiment. They're incredibly versatile, adding a delicious zing to various dishes. These easy recipes and quick dinner ideas are perfect for both seasoned cooks and those just starting their culinary journey. Enjoy!