Pickling Jalapeno: Instructions and Use

How to insert Japalenos

To pickle jalapenos, you will need five 8-ounce mason jars, 12 ounces water, 12 ounces vinegar, 1 teaspoon each salt and sugar, and 1 tablespoon mustard seeds.

1. Before pickling the jalapenos, you need to prepare the mason jars. To do this, open the lid and wash them all out with soap and water. To sterilize them, place them uncovered in hot water for a quarter of an hour and then dry them off. Place the lids in boiling water for just five minutes.
2. Wash the jalapenos and cut them into small strips, removing the stalks and not the seeds. Place the jalapeno strips in the mason jars.
3. Boil the vinegar, sugar, mustard seeds and salt in a saucepan for three minutes and pour the broth into the glasses.
4. Seal the jars airtight and let the pickled jalapenos sit upside down for at least a month.

You can use pickled jalapenos for this

Because pickled jalapenos can easily be kept for up to a year, you can use them up gradually and make larger quantities at once.

• Pickled jalapenos are perfect as an accompaniment to a hearty meal, especially bread or hot dishes. They can also be used for the Spanish specialty tapas.
• The pickled chillies are usually used in Mexican or Spanish dishes. For example, they are perfect as a filling for burritos, fajitas, and baguettes. You can also use jalapenos for chili con carne, as well as for guacamole.
• In any case, you should approach the raw consumption of jalapenos with caution, especially if you are not particularly seasoned. If it’s too spicy for you, you can always use the chillies in one of the dishes mentioned above.