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endo_bobo
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Discussion Starter #1 (Edited)
I've been getting into pickling stuff. My pickle recipe isn't great yet but I got this which is aces.

Pickled Jalapeños

1 cup water
1 cup white vinegar
1 tsp white sugar
1 tsp salt
1 garlic clove crushed

Put all into a pot and bring to a boil. While it's heating slice your jalapeños into rings. How many you need depends on your jar. I got by with 4 for mine.

After it boils cut the heat off and put the slices in. Let sit for 10 minutes. Put the slices in a jar and top off with the liquid. I added red pepper flakes and ground pepper. Shake it up and put it in the fridge.


If you use fresh jalapeños they will have a crunch to them. If you let them age a little they will be softer. Your preference. You can add 1-2 tbs more sugar and they won't be as hot.
 

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Looks really good, i like the crunch with fresh stuff.

I have a 5 gallon pickling crock that i have mostly used for sauerkraut, though I want to do some dill pickles soon as the current batch of kraut is done.
 
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