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Easy Pickled Jalapeño Chilis

Vegetarian Vegan Gluten-Free Low-Calorie

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Jalapeños are a favorite type of chili for many, as it's in that perfect balance between mild and spicy, while remaining quite flavorful. These pickled jalapeños can be kept for months, but they're unlikely to stay in your fridge for that long because they make an outstanding accent addition to pretty much any savory meal you make - from sandwiches and wraps to salads and warming soups and stews.

Prep Time 35 minutes

Serves: 10

Difficulty Level: Low

Easy Pickled Jalapeño Chilis

Ingredients for Pickled Jalapeno Chilies:

Jalapeños - 10 1/2 oz (thinly sliced)

Apple cider vinegar - 7 fl oz

Granulated sugar - 1 3/4 oz

Sea salt - 1 tsp.

Lime - 1 (zest and juice)

Oregano - 1/2 tsp. dried (or 1 teaspoon fresh)

Garlic - 2 cloves (thinly sliced)

Method of preparing the Pickled Jalapeno Chilies:

In a small saucepan, combine the vinegar, sugar, salt, lime zest, lime juice, and oregano. Add 3/4 cup water. Over medium heat, bring the brine to a simmer and cook for 5 minutes.
Toss in the jalapeños and garlic. Cook for another 3-5 minutes. Then remove from the heat.
Distribute the peppers into two 10 oz jars. Pour the brine over the jalapeños until they're completely covered in liquid. Seal each jar right away.
Let the jalapeños marinate for at least a week before consuming.

Chef's Tip:

Be careful when working with jalapeños or any other hot pepper. We recommend wearing gloves and washing your hands well before thinking of touching your face. Otherwise, your hands, face, and eyes will sting.

Source: Bbcgoodfood.com

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Related Topics: vegan recipes , easy to make , chili , pickled foods , fermented foods , spicy , mexican cuisine , jalapeno peppers , pickled peppers

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