Using jalapeno peppers, pickling at home

What is a jalapeno?

Jalapeño is a type of chili pepper. When fully ripe, the pods are red in color. However, the harvest is carried out before the fruits turn red, since not fully ripened peppers are considered to be of higher quality and hotter.

What does it look like and where does it grow?

On plantations, the spice is a perennial plant with a dense tree-like trunk that grows no more than a meter high. During the ripening period, 20-40 fruits are collected from one bush.

Fresh, fleshy green pepper pods 5-10 cm long are available for sale. If the harvest was carried out after full ripening, the vegetable is smoked and crushed to obtain chipotle, one of the most common seasonings in Mexican cuisine.

The seasoning is grown mainly in Mexico, which is its homeland. However, today there are also plantations in the USA and even China.

Jalapeño varieties

The vegetable is well cultivated and has many varieties. Most popular:

• peludo;
• morita;
• espinalteco.

All varieties have slight external differences. For example, pointed or rounded tip, etc.

Taste and aroma

The fiery taste of jalapeño pepper is diluted with fruity notes. Therefore, tasters often note a slight sweetness and sourness. When fresh, the aroma is not too obvious, but during cooking you can feel the pleasant smell of spices.

Composition and calorie content

The small-sized vegetable is rich in vitamins and minerals:

• B vitamins;
• vitamin A;
• vitamin E;
• potassium;
• sodium, phosphorus, etc.

The calorie content of the product is only 30 kcal per 100g, so it is considered a healthy and low-calorie food. The ingredient can be included in almost any weight loss diet.

Types of peppers and composition of jalapeño

In different growing areas, several varieties of this pepper variety have emerged, which are determined by the shape of the pods:

• rounded short (morita);
• pointed oblong (espinaltico);
• wide long (peludo).

This spicy vegetable consists of water, dietary fiber, ash (4.5 g), fatty acids, and has a rich composition of essential oils, vitamins and minerals.

In particular, jalapeno contains such valuable fatty acids as linoleic and oleic (omega-9), omega-3 and omega-6.

The amino acids it contains include: aspartic and glutamic, tyrosine, tryptophan, alanine, lysine, glycine, arginine.

Useful composition includes:

• sodium;
• potassium;
• magnesium;
• calcium;
• phosphorus;
• iron;
• selenium;
• copper;
• zinc;
• manganese;
• vitamins A, group B, C, E, K, PP;
• alpha and beta carotenes;
• lutein;
• beta-cryptoxanthin;
• capsorubin;
• capsanthin;
• chavicin.

100 g of jalapeno contains:

• proteins - 1.3 g;
• fat - 0.7 g;
• carbohydrates - 5.8 g.

Energy value: 28 calories.

There is absolutely no cholesterol in jalapenos!

Health benefits of jalapeno

Jalapeño peppers receive their beneficial properties thanks to capsaicin, which is included in the composition. It is responsible for pungency and:

• helps strengthen the immune system;
• improves appetite and metabolism;
• has antibacterial and anti-inflammatory properties;
• is an antioxidant;
• stimulates nervous activity;
• temporarily improves concentration and memory.

Initially, the pungency of the vegetable was used only to increase the shelf life of preserves. However, later the benefits of jalapeno for the whole body were discovered.

Jalapeño - benefits and harm

The benefits of jalapeno are due to the high content of hot enzymes that can kill pathogenic bacteria. Initially, it was used to preserve food, which quickly spoiled in hot climates. Later, they began to use it as a spice to enhance the secretion of gastric juice for better digestion of protein foods.

1. Jalapeño speeds up metabolism, helping to fight excess weight.
2. Jalapeños are a good source of vitamins A, E, C and fiber, and contain some iron and a fiery enzyme.
3. Due to the burning enzyme, jalapeno is not recommended for people with gastrointestinal diseases.
4. Pepper can corrode tooth enamel, so you should take care of your oral hygiene after eating it.

Uses of jalapeno pepper

The most obvious way to use the product is in cooking. However, there are other ways. For example, tinctures, masks and wraps at home. External use also has many positive effects.

In folk medicine

Tinctures are made from jalapeño peppers. They increase appetite and also have anti-inflammatory effects against colds. The healing properties appear if you periodically consume 1 tablespoon of tincture before meals.

In cosmetology

Pepper tinctures can also be added to ointments or balms that are used:

• to improve hair growth;
• against cellulite;
• against muscle pain.

Ointments have a pronounced warming effect. Sometimes used to solve the problem of excessive sweating of the feet.

Jalapeño or chili – which pepper is hotter?

For Europeans, the jalapeno pepper is considered a spicy food, but for Mexicans or Asians it is ranked as one of the weakest in terms of heat. For example, the Carolina Reaper chili pepper has a rating of 1,400,000–2,200,000 ECU, which is 200 times higher than the jalapeño.

In Asian cuisine, jalapenos are not used at all, since according to the national tradition of Asians, when eating pepper, the whole body should burn, and not just the mouth.

Jalapeño in cooking

Seasoning will help make dishes more savory. But you need to not overdo it with the spiciness. Therefore, for the first tests it is better to use a small portion.

What dishes is it added to?

When it comes to Mexican cuisine, jalapeno peppers are added to all dishes: chili con carne, nachos, tacos, salsa, etc. If we talk about broader applications, pepper is well suited for meat and vegetable stews, barbecues and the preparation of hot, spicy sauces.

What does it go with?

Hot jalapeno peppers go well with meat and vegetable dishes. Therefore, it is impossible to imagine Mexican cuisine without this vegetable. Also, in dried form, it is often added to desserts.

Attention! The product is completely incompatible with fish.

What can you substitute for jalapenos?

The seasoning can be replaced with any other chili pepper. Serrano is best, but is even rarer. Therefore, any bitter and hot pepper is suitable as an alternative.

Chef's Tips

1. The hottest part of the spice is the membrane that connects the walls of the vegetable and the seeds. Therefore, if you need to reduce the heat of a dish, seeds and tissues need to be cut out.
2. Preparation and collection of the product are highly irritating to the skin, so it is better to cook with gloves.
3. If you have handled jalapeno peppers, you should not touch your eyes or mucous membranes for some time afterward. Even if you wash your hands with soap, some of the elements will remain and cause severe irritation and burning of the mucous tissues.
4. If a dish with seasoning turns out to be too hot, you should wash it down with liquid yogurt. It reduces the symptoms of burning in the stomach.

Selection and preparation of the main ingredient

The preparation of the main component depends on the form in which it will be marinated:

1. Mostly dense fruits are selected. Sort the pods, remove spoiled or damaged ones.
2. Cut off the stems. If you need to reduce the spiciness of the finished dish, it is recommended to remove the seeds.
3. If the whole pepper is pickled, the stalk is not removed, but a small cut is made along the fruit so that the pepper does not tear. If pickled in the form of rings, the pod is cut accordingly.

How to pickle jalapenos?

The process of preparing pickled jalapenos is practically no different from preparing other preserves. However, there are a few tricks:

• for the marinade, use no more than 2 additional types of spices;
• to reduce the pungency, soak the vegetable in milk overnight or pour boiling water over it 10 minutes before cooking;
• Do not add iodized salt to the marinade.

The finished peppers are piquant and tasty. They can also be added to sauces and stews.

Candied Jalapeño

Ingredients:

• jalapeno pepper – 650 grams;
• granulated sugar – 450 grams;
• apple cider vinegar – 150 ml;
• dried granulated garlic - 1.5 tbsp. l.;
• mustard beans - 1.5 tbsp. l.

Preparation:

Prepare the pepper - wash under running water and remove the tails. After the jalapenos, cut into circles, leaving the membranes and seeds.

Place granulated sugar and apple cider vinegar in a saucepan, stir and place on fire. Boil the mixture for 5 minutes.

Once the time is up, add the mustard seeds, granulated garlic, and chopped jalapeno rings to the pan. Stir gently and boil for 5 minutes.

Then remove the pan from the heat and place the hot pepper tightly in the prepared sterile jars.

Place the remaining syrup on the fire, boil for 5-7 minutes and pour into jars with jalapenos, shaking the jars regularly so that the syrup is distributed evenly.

Screw on the jars with sterile lids and wrap them with a thick towel. Candied jalapenos can be stored in a cool place for a year.

Homemade pickled jalapenos

Pickled jalapenos are used quite often in Mexican cuisine. But it is difficult to find it on store shelves. Fortunately, recipes with this ingredient are simple and everything can be done at home.

Classic marinade recipe

To marinate about 15 pods, you will need the following marinade ingredients:

• 1 glass of water;
• 1 glass of vinegar (wine or table);
• 2 cloves of garlic;
• 4 tablespoons sugar;
• 2 tablespoons salt.

Pepper is cut into rings. All components of the marinade are poured into the pan. You must wait until all the sugar and salt have dissolved after boiling. Then add pepper and cook for 10 minutes.

The chopped vegetable is transferred to a jar and filled to the top with marinade.

Sweet and Spicy Pickled Jalapeño

Honey Pickled Jalapeño Recipe:

• 15-20 jalapeno pods;
• 15-20 pods of another type of pepper;
• 1 glass of water;
• 1 glass of wine vinegar;
• 1 glass of honey;
• 1 glass of olive oil;
• 2 tablespoons sugar;
• 2 tablespoons salt;
• 1 tablespoon mustard seeds.

Boil sugar, salt and honey in water. Once boiling, add the rest of the ingredients, including the peppers cut into rings. Cook for 5 minutes and leave covered in the marinade for another 15 minutes. Transfer the peppers to a jar and fill to the top with liquid.

Mexican pickled jalapeno

Mexican pickled jalapenos are a twist on the classic pickle. The only difference is that additional spices are added. Usually these are herbs:

• oregano;
• basil;
• thyme.

The cooking process itself is no different.

Features of pickling jalapeno peppers for the winter

If the spice will be stored for a long time, it is not necessary to cut it into rings. It is enough to make one longitudinal cut and place the chili in the jar almost in its entirety. The longer it sits, the better the flavor will develop. But the total shelf life should not exceed 1 year.

Storing pickled peppers

Store pickled jalapenos in small containers (0.5 liter maximum). Since canned vegetables are not used so often in European cuisine, when stored in small containers it is easier to monitor the expiration date of the spice and use almost the entire contents of the jar several times.

Canned peppers stuffed with cheese

An amazingly delicious appetizer for the winter holiday table - hot peppers stuffed with goat cheese, garlic, herbs and pickled cucumbers. During heat treatment, jalapeño partially loses its pungency, so this snack will appeal not only to lovers of spicy foods, but also to all fans of savory dishes. Using the same principle, you can prepare stuffed bell or other hot peppers, tomatoes and even peaches (sweet peaches with salty cheese in vegetable oil are really very tasty!).

Cooking time: 1 hour Volume: 2-2.5 l

Ingredients:

• jalapeno – 1 kg;
• goat cheese/feta/brynza cheese – 0.5-0.7 kg;
• pickled cucumber – 2-4 pcs.;
• olive/other vegetable oil – 1-1.5 l;
• garlic – 1 head;
• white wine vinegar, 6% – 300 ml;
• balsamic vinegar – 150 ml;
• water – 1 l;
• sugar – 4 tbsp. l.;
• salt – 2 tbsp. l.;
• dried herbs (basil, oregano, thyme, rosemary) - 4-5 tbsp. l.;
• sweet and black peas - 1 tsp each;
• bay leaf – 2-3 pcs.

If you use fresh herbs, first wash them, scald them with boiling water and dry them.

Preparation:

1. Wash the peppers, cut out the stalks and carefully remove the seeds so as not to damage the integrity of the walls.
2. Boil water in a wide saucepan, add salt, sugar, half allspice and black pepper, bay leaf and 1-2 tbsp. l. dried herbs. Boil for 2-3 minutes, pour in vinegar and add peppers. Bring to a boil, stirring, and turn off the heat. Cover with a lid and leave for 3-5 minutes. Drain the pods in a colander to remove excess liquid and cool slightly.
3. Peel and wash the garlic.
4. Grind the cheese, garlic and herbs in a blender bowl until smooth. To make it more flexible, you can add a little olive oil.
5. Trim the tails of the pickled cucumbers and chop them into small cubes. Drain the juice and squeeze out excess liquid. Add to the cheese mixture and stir.
6. Place the remaining dry spices in the bottom of sterilized jars. Pour 2 tsp into each. balsamic vinegar (0.5 l).
7. Fill the pods with the cheese mixture using a pastry bag. Place the peppers tightly in the jars, but do not compact them so as not to damage them.
8. Heat olive oil (do not boil!) and pour into jars so that it completely covers the peppers.
9. Line the bottom of a wide pan with a towel, place the jars and fill with warm water up to the hangers. Bring to a boil, reduce heat and pasteurize the product for 20 minutes. Roll up with sterile lids. Cool and store in a cool, dark place. Store opened jars in the refrigerator.

Instead of oil filling, you can use marinade: for 1 liter of water - 2 tbsp. l. sugar, 2 tsp. salt and 2-3 tbsp. l. vegetable oil. Boil, simmer for 2-3 minutes, remove from heat and pour in 200-250 ml of white wine vinegar. Stir and pour over peppers. Roll up.

How to properly handle the product

Harm to health can be caused by improper processing and excessive consumption of pepper.

The risk of gastrointestinal problems arises if you regularly eat more than two pods .

When buying hot peppers, avoid vegetables with brown scars : these contain more capsaicin. When cooking, remove the inner white shells - the hottest parts.

When cutting jalapenos, wear gloves so that its juice does not get on your hands and from them onto the sensitive mucous membranes of the eyes or nose. When cooking, ventilate the kitchen, as essential oils of pepper can settle on the eye membranes.

If after eating pepper there is an unbearable burning sensation in the mouth, a large amount of full-fat cow's milk will help to extinguish it.

Sweet and spicy marinade recipe

Sweet-spicy jalapenos have a juicier and more original taste. They are suitable for those who like less spicy foods. Sweet jalapeño recipes are suitable for use in Mexican dishes or sauces.

Ingredients:

• pepper 5 pods;
• apple cider vinegar 0.5 cups;
• water 0.5 cups;
• black pepper 5-8 peas;
• coriander 0.5 teaspoon;
• bay leaf 1 leaf;
• garlic 1 clove;
• salt 0.5 teaspoon;
• liquid honey 1 teaspoon.

Whole pods are used to prepare the recipe. First, several longitudinal cuts are made in the peppers.

1. The pepper is washed under water. Finely chop the garlic. All ingredients are mixed in one container and put on fire. After boiling, the vegetables are boiled for 5 minutes.
2. A 0.5 liter jar is sterilized in advance. Hot pods are placed in it. Brine is poured on top. There should be a space of 1-1.5 centimeters between the edge of the throat and the marinade.
3. The jar is tightly closed with a lid and placed in a water bath. Water should cover the container with pickled jalapeno peppers at least 5 centimeters from the bottom. The preservation is kept in a water bath for 10 minutes.
4. Peppers must be preserved for 5 days. After this, the workpieces are put into the refrigerator. Once opened, a jar of jalapenos will keep for no more than 2 weeks.

How to cook jalapeno?

All dishes with jalapeno peppers are colorful, attractive and varied. This is due to the high compatibility of pepper with vegetables, meat, poultry, mushrooms, nuts, fresh herbs and other spices. It is added to soups and salads, sauces and stews. They are marinated, baked, stuffed, and used in making bread and savory pastries.

1. Jalapeños are often used in pesto sauce. To do this, jalapenos are crushed in a blender with cilantro and walnuts, taken in equal proportions. Add a little vinegar and water and stir.
2. Another option with jalapenos is a vegetable salad made from cabbage, sweet peppers, onions and carrots. The cooking principle is simple: vegetables are finely chopped, mixed with jalapeno rings and flavored with a sweet and sour dressing made from butter, honey and lemon juice.

Jalapeño sauce - recipe

There are many recipes for making jalapeño sauce. This option differs from the traditional ones, in which the pepper is crushed raw. This sauce is made from stewed peppers and onions. During the stewing process, vegetables exchange juices, aromas, and soften well. As a result, the sauce is very tender, smooth and homogeneous.

• jalapeno - 250 g;
• water - 300 ml;
• onion - 125 g;
• vinegar - 80 ml;
• oil - 10 ml;
• salt - 2 teaspoons.

1. Remove the seeds from the pepper. Chop the onion.
2. Simmer vegetables in oil until soft, 5 minutes.
3. Add salt, water and simmer for 20 minutes.
4. Add vinegar and blend in a blender.

Stuffed jalapeño in batter

Battered jalapenos are a festive Mexican appetizer. Traditionally, peppers are stuffed with cheese, dipped in batter and browned in oil. Even though cheese softens the heat of peppers, it is customary to remove seeds from the fruits. As for the batter, it is made from tempura flour. The absence of the latter can be replaced with a mixture of wheat and rice flour.

• jalapeno peppers - 20 pcs.;
• cheese stick - 20 pcs.;
• rice flour - 50 g;
• wheat flour - 50 g;
• oil - 1 l;
• egg - 1 pc.;
• ice water - 60 ml;
• slaked soda - 1 teaspoon.

1. Make a cut on the side of each pepper and remove the seeds.
2. Fill with cheese.
3. Whisk both types of flour with the egg, soda and water.
4. Dip each pepper in batter and fry in oil.

Cheese medallions with jalapeño - recipe

Jalapeño cheese medallions are one of the newfangled snacks developed by the fast food chain to satisfy your hunger. Stretchy cheese with pieces of pepper in a crispy breading really looks very tasty and appetizing. The only “but” is that medallions are fried in oil, although if you want to make it more correct and healthier, brown them in the oven.

• peeled jalapeno pepper - 1/2 pcs.;
• cheese - 250 g;
• flour - 40 g;
• egg - 1 pc.;
• breadcrumbs - 40 g;
• spices to taste.

1. Grind the pepper in a blender. Grate the cheese.
2. Mix cheese and pepper with flour and egg.
3. Form the mixture into balls. Roll in breadcrumbs.
4. Place the products on a baking sheet with foil and bake for 10 minutes at 180 degrees.

Jalapeño Pizza - Recipe

Jalapeno - what it is - is known to Italian pizzaiolos, for whom pepper is the only seasoning that gives pizza a fiery taste. It is especially valuable in this dish, as it can be combined with any filling. However, you should not overuse its sharpness. Seven rings of pepper are enough to give an average pizza a spicy and interesting taste.

• flour - 300 g;
• salt - 1/2 teaspoon;
• fresh yeast - 10 g;
• water - 100 ml;
• oil - 60 ml;
• bacon - 80 g;
• tomato sauce - 50 g;
• cheese - 400 g;
• jalapeno - 1 pc.

1. Prepare a dough from water, yeast and 60 g of flour. Place in a warm place for 30 minutes.
2. Add the rest of the flour, salt and 40 ml of oil to the dough.
3. Leave to proof for 40 minutes.
4. Roll out the dough into a flat cake.
5. Brush with butter and tomato sauce, add pieces of bacon, jalapeno slices, and sprinkle with cheese.
6. Pizza with jalapeno pepper is baked for 20 minutes at 180 degrees.

Chicken with jalapeno

Recipes with hot jalapeno peppers are varied, and when it comes to meat dishes, chicken is the leader. It is neutral, quickly absorbed with aromas, profitable and convenient. You can portion it, marinate it in a spicy jalapeño sauce, grill it, or bake it in the oven, confident that it will turn out delicious.

• chicken - 1.3 kg;
• milk - 800 ml;
• jalapeno - 2 pcs.;
• clove of garlic - 3 pcs.;
• mustard powder - 5 g;
• greens - 10 g;
• Worcestershire sauce - 40 ml.

1. Deseed the jalapeno and blend with the remaining ingredients in a blender.
2. Cut the chicken into portions and marinate in the milky-spicy mixture for 8 hours.
3. Grill or bake in the oven at 200 degrees for 30 minutes.

Grilled jalapeno pepper

Grilled jalapeno peppers, stuffed with cheese and wrapped in bacon - a light, moderately spicy, mouth-watering hot appetizer. The dish has an ideal combination of ingredients: cheese filling, which softens the heat of the pepper, plus bacon, which makes the dish very juicy. A good solution to diversify the usual picnic menu.

• jalapeno - 20 pcs.;
• cream cheese - 250 g;
• bacon - 350 g.

1. Cut the peppers in half. Remove seeds.
2. Fill with cheese and wrap with a slice of bacon.
3. Secure with a skewer and grill for 20 minutes.

Jalapeño with honey - recipe

Jalapeño with honey is one of the options for preserving the taste and beneficial properties of hot pepper. The recipe is very popular in Greece. The principle of preparation is simple: the pepper is cleared of seeds, steamed with boiling water to soften it and poured with a marinade of vinegar and honey. Store the workpiece exclusively in a cool place. The sample can be taken after 30 days.

• jalapeno - 3.5 kg;
• vinegar 9% - 1.5 l;
• honey - 200 g;
• boiling water - 2 l.

1. Cut off the “tails” of the peppers, remove the seeds and compact them into jars.
2. Pour boiling water over it for 20 minutes.
3. Dissolve honey in vinegar.
4. Swap the water for honey marinade.
5. Keep the jalapeno peppers in a jar for 30 days, after which, take a sample.

Jalapeño peppers for beginners... or continue tasting spicy, v.2

“The goat went to graze in the garden” As I wrote in the previous review, they hooked me on spicy foods. I haven’t gotten around to growing my own peppers yet, so I’m looking for where I can buy something tasty. In our city, in the Pyaterochka stores, they sell chili pepper under the Uncle Vanya brand and that’s it!!! In the last review I looked at hot sauce, now let’s see what novice “spicy eaters” can buy in our online stores. While looking at the range of sauces, I saw various pickled peppers in the recommendations and decided to buy them. Accordingly, I will try to describe what came of it in this review.

1) Jalapeno pepper

What does wikipedia write about this?

Jalapeño (Spanish jalapeño) is a variety of vegetable pepper (Capsicum annuum).
Jalapeño

- medium-sized chili pepper, which is valued for its sensation when eating it from “warm” to “hot”. Pepper fruits are on average 5 to 9 cm long and are harvested green. This variety is grown in Mexico. The name comes from the city of Xalapa, Veracruz, where this pepper is traditionally grown. The growing period is 70-80 days. The plant reaches a height of 1 m. From each seedling you can remove from 25 to 35 fruits as they grow and ripen. At the end of the growing season, the pods begin to turn red. Reddened fruits are considered of lower quality than green ones; they are either buried in the ground, or dried or smoked.

On the Scoville scale, jalapeño scores between 1,000 and 20,000 and is medium hot.

The best thing for beginner “spicy eaters”
2) Three jars of different peppers were bought in an online store, let’s take a closer look at them

a) — Canned Jalapeño pepper “Iberica” glass jar 370 ml

Ingredients: Jalapeno pepper, water, alcohol vinegar, salt, sealant: calcium chloride.

I was wondering what kind of thing this is - a sealant: calcium chloride

, it turned out to be no big deal, calcium chloride is added to curdle milk, during cheese production,
and
when preserving vegetables!

Made in India.

PS
And wikipedia is sure that jalapenos are grown in Mexico

The jar was opened first, the contents in the jar were up to the neck.

The pleasant smell did not deceive me, the pepper turned out to be crispy and had a wonderful spicy taste, leaving a pleasant warmth after consumption.

b) — Sliced ​​jalapeno “MIKADO” glass jar 330 g 370 ml

Another photo It was opened next, the jar was filled to capacity.

Made in India again.

After Iberica there was a high mood, which immediately disappeared as soon as the lid opened. There was a strong smell of vinegar coming from the jar. Read the ingredients carefully - jalapeno, water, acidity regulator - acetic acid, salt, sealant - calcium chloride, preservative - sodium benzoate. You can see the difference in the composition; a preservative has been added.

Having tried the pepper itself, I was immediately upset, the pepper is soft, “cooked”, it tastes like vinegar, the spiciness is there but is overwhelmed by the taste of vinegar.

It's unfortunate.

c) — Hot pepper mother-in-law’s tongue “Between the first and second” glass jar 600 g

More photos

The can was the last one to be opened. The smell of Lecho came from the jar; the jar was filled to the neck, although the top pepper was not in the filling.

Ingredients: - hot pepper, water, sugar, salt, acidity regulator acetic acid, spicy herbs.

Manufactured in Russia, Astrakhan region, IP Sablina N.V. head of a peasant (farm) enterprise.

Having tasted the pepper, I remained thoughtful: - The pepper is hot, even hot - Good! — Peppers have a hard skin and a soft core — Not very good — Peppers have no flavor as such — Not very good. — Uncut pepper — Not very good. — The filling is kind of oily, although oil is not listed in the composition — Not eating is good, it makes you wonder if all the ingredients are listed in the composition?!

3) Summing up.

The undisputed winner for me was “Canned Jalapeño Pepper “Iberica”

, tasty, spicy, pleasant consistency. In second place is the “Spicy mother-in-law’s tongue pepper” “Between the first and the second” - spicy, hot, good as an appetizer for a table conversation. After eating it, you really want to “slap” the second one. And the obvious outsider
is “Sliced ​​Jalapeño “MIKADO”
- as I already wrote, spicy but not tasty.

P.P.S.

By the way... I bought “Uni-Eagle Sriracha sauce, 815 g” at ozone, it turned out very cheap. Thanks for the tip!

Classic version

The first recipe for pickled jalapeno peppers is classic, without adding spices. It is the absence of seasonings that will allow the unique taste to reveal itself, resulting in an incredible result! Let's get started, you need the following ingredients:

• 17-20 pods;
• 100 grams of granulated sugar;
• 50 grams of table salt;
• Wine or white vinegar – 230 ml;
• Water – 250 ml;
• 203 cloves of garlic.

Time to pickle your jalapeno peppers! The action plan is very simple:

• We cut the fruits into rings, pre-wash and remove the seeds (if necessary);
• Peel the garlic and cut into several pieces;
• Combine water, salt, sugar and garlic in a container;
• Place the saucepan on gas and bring to a boil;
• Place the chopped rings in a container and wait until it boils again;
• Add vinegar;
• Using a slotted spoon, take out the rings and transfer them to a pre-sterilized jar, fill them with brine and twist them - leave them to marinate.

If you want to emphasize the taste and add a subtle spicy note, add the juice of one lime, pour in while the brine is boiling.

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What you need to know: useful tips

Today we will talk about how to make pickled jalapeno peppers - a delicious appetizer that will delight you in the cold winter! It is impossible to imagine Mexican cuisine without this ingredient - if you make a supply, you can delight your home with chimichangas, tacos or quesadillas. Ready?

An important stage is the choice of fruits! If you want to get a tasty result, remember these rules:

• The fruit should be dense, young, slightly unripe;
• Color – dark green, surface smooth and shiny;
• There are no defects or damage.

Before we start cooking, here are some helpful tips on how to pickle jalapeno peppers:

• If you want to preserve whole fruits, be sure to pierce each one with a toothpick at the base - this will prevent the shell from breaking;
• To reduce the severity, you need to remove the seeds and films from the inside;
• Another way to take the edge off a little is to scald it with boiling water and let it sit for ten minutes;
• The stalks must be completely cut off and the fruits must be washed;
• If you want to cut into pieces, just stop at a thickness of 2-3 cm;
• During the cooking process, use a plastic board - a wooden one will be very difficult to wash off the caustic juice.

Before preparing pickled hot jalapeno peppers, make sure you have gloves on, otherwise you risk damaging the skin on your hands and getting irritated. We recommend wearing a fabric mask to avoid inhaling hot fumes, which can negatively affect the mucous membranes. Do not touch your eyes during cooking under any circumstances - you will burn your cornea!

It's time to talk about how to pickle jalapeno peppers - have our helpful tips been adopted? Let's get straight to the recipes!

We also recommend: Shawarma seasoning