Most recipes I found cooked the peppers in the brine. I chose not to boil the jalapenos so they would hold their snappy crunchiness. It worked beautifully. These pickled jalapenos peppers are exactly what I remember. This recipe yields perfect, crunchy, and flavorful jalapenos that stay crunchy. They are nothing like those mushy store-bought peppers. I remembered to wear gloves the last time I made these but for some reason, I thought I would be ok without them this go around. Stupid, I tell ya!
Fresh jalapenos – Choose jalapenos that aren’t too big, a size that will fit the jar.White vinegar, water, garlic cloves, granulated sugar, and kosher salt – For the brining liquid.
Heat the brine, stirring, just enough to dissolve the sugar and salt. No need to bring it to a boil. Remove the pot off of the heat and set aside until the jars are stuffed with the jalapenos and garlic. We ate some of these particular pickled jalapeños on nachos the night before and they were extremely spicy. So I removed the veins and seeds to cut down on the heat. Once the jars are stuffed with peppers shove 2 garlic cloves per jar down into the jars. Slowly pour the brine into the jars. Enough to cover the peppers. Let them cool at room temp before placing the lids on, then store them in the fridge. I test after 2 days to see if they are to my liking. It normally takes 3 to 5 days for me. Are you on Pinterest? Click the button at the bottom of the page to share this recipe on one of your boards.
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Recipe adapted from simplyscratch
