John Myers
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Vegetables – Jalapenos Pickled A’la Manfred
The perfect vegetables – jalapenos pickled a’la manfred recipe with a picture and simple step-by-step instructions.
- 1 kg Jalapeño red or green
- 550 g Sea salt without additives
- 1 liter White wine vinegar
- 8 tsp Yellow mustard seeds
- 4 Pc. Bay leaves, fresh
- 4 Pc. Garlic cloves pressed
- 12 Pc. Allspice grains
- 4 Pc. Tall twist-off glasses with metal lids of 500 ml
General:
- Jalapenos contain a lot of water. In order for the jalapenos to develop their full flavor when they are placed in them, the water must be removed from them.
Preparatory work the day before preparation:
- Sort out the jalapenos. Only flawless, undamaged jalapenos may be used. Then wash and pat dry well.
- Make a brine from 500 grams of sea salt and two liters of water in a large saucepan. Bring this to the boil briefly, remove from the heat and let it cool down. Place the jalapenos with the stems in the cold brine and weigh them down with a plate and let them rest for at least eight hours.
Preparatory work on the day of preparation:
- Sterilize the twist-off glasses according to the instructions.
- Remove the jalapenos from the brine, rinse with plenty of cold water and pat dry. Cut off the stalks to a centimeter.
Processing of the ingredients:
- To allow the vinegar to penetrate more easily, prick the jalapenos all around with a fork and layer them with the tip down in the prepared glasses. There should be at least 2 centimeters between the tips of the jalapenos and the edge of the glass.
- Bring the white wine vinegar and one liter of water with 50 grams of sea salt, the mustard seeds, the bay leaves, the garlic cloves and the allspice to a boil in a saucepan and immediately remove from the heat.
- Now layer the jalapenos with the point down in the glass.
- Pour the hot vinegar and spices over the jalapenos. Only fill in enough brew that there is still 1 centimeter from the edge of the glass. Now close the jars tightly, turn them upside down and let them cool down.
- Then let the jars steep for about 4 weeks in a cool, dark place.
Annotation:
- If everything is done correctly, the jalapenos will keep in a cool and dark place for at least 1 year.
- However, jars with bulging lids should be disposed of immediately.
- Of course, all other chillies can also be pickled in this way.
- If you want to be absolutely sure, you can pasteurize the closed jars in about 20 minutes in a boiling water bath.
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