Garlic Habanero Pickled Jalapeños
Garlic Habanero Pickled Jalapeños
I am personally not a huge fan of the store bought pickled jalapeños. They are loose and floppy and have no heat. So I decided to make my own. This literally takes 5 minutes to make for a fraction of the price. The base for pickling is simply vinegar, sugar, and salt. These will turn out great just as is. I wanted to enhance the flavor a little more and give them a kick; so I added the garlic, habanero, and oregano. Since these are freshly pickled and haven’t been sitting on the shelf for who knows how long, they still have a slight crunch to them instead of the soggy ones you buy at the store.
Equipment
- Small pot
- Mason jar
Ingredients
- 2 cups vinegar
- 1 tbsp sugar
- 4 garlic cloves minced
- 1 habanero Finely chopped
- 1 tsp Mexican oregano
- 1 tsp salt
- 8-10 large jalapenos sliced just under 1/4” thick
Instructions
- Bring vinegar, sugar, salt, and oregano up to a boil.
- Put the sliced jalapeños, garlic, and habanero in the mason jar.
- Pour the hot liquid over the jalapeños, making sure that they are completely submerged. Screw the lid on tight. Give it a little shake to make sure everything is mixed. Let cool to room temp, then store in the refrigerator. These will be ready to use the next day.
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