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Pickled Jalapenos
I love eating pickled Jalapenos topped on pizzas or stud in tortilla chips and salads. Pickling liquid gives amazing taste and crunch to Jalapenos and I adore the money I save by pickling and canning these at home. Ever since I was introduced to pickled jalapenos few years ago, I always kept a store bought bottle in my refrigerator. Since I mastered the art of pickling these healthy spicy treats at home, I never bought it from store again.
I often pair this dish with:

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Pickled Jalapenos

Pickled Jalapenos
Total Time Prep Time Cook Time Serves 8

Ingredients

  • 1 Bay Leaf  (Medium size dry leaf)
  • 3/4 Cup Apple Cider Vinegar  
  • 330 Grams Jalapeno  (sliced or whole)
  • 1 tbsp Pink Peppercorns  (slightly crushed)
  • 1 tsp Thyme  
  • 2 Garlic  (cloves)
  • 2 tbsp Salt  (Coarse Sea Salt)
  • 1 tbsp Sugar  
  • 1 Cup Water  

Directions

  • 1. Tightly pack the sliced jalapenos in a masson or glass jar.
  • 2. In a non-reactive saucepan, add the rest of the ingredients, bring to rolling boil and then simmer for 5 minutes.
  • 3. Pour the hot pickling liquid over the jalapenos and let it rest for a few hours.
    Additional Notes
    For a crunchy bite, you can start to munching on these within a few hours of pickling like I do always.
  • 4. If not canned, keep refrigerated for upto two months or can it according to jar manufacturer’s instructions. Canned jalapenos are good for upto 6 months.
Savita's Notes:
I usually slice the jalapeños before pickling but you can pickle them whole as well.

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