preservation · Best in summer
Pickled Jalapeños
Sliced jalapeños in a quick pickle brine that are ready in 24 hours and last six months in the fridge. Better than store-bought — crisper, fresher flavor, and you control the heat by leaving seeds in or out.
Ingredients
🌱 From Your Homestead
- fresh jalapeños (1 lb)
- garlic (4 cloves)
🛒 From the Store
- white vinegar
- water
- sugar
- salt
- cumin (1/2 tsp)
- peppercorns
How to Make It
- Gather your ingredients: fresh jalapeños (1 lb), garlic (4 cloves), white vinegar, water, sugar, and the rest.
- Prep your homestead ingredients — wash, chop, and measure: fresh jalapeños (1 lb), garlic (4 cloves).
- Wear gloves when slicing jalapeños — or at absolute minimum wash your hands twice before touching your face. The capsaicin transfers invisibly and doesn't announce itself until you rub your eye 20 minutes later.
- Cook for approximately 20 min + overnight. Adjust to taste and serve 16 portions.
- Plate, enjoy, and share with your household!
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