The lovely jalapeno plant.  One of my favorite pepper varieties to grow in the garden.  Easy to maintain as long as you give lots of sun, fertilizer, and love.  Jalapenos are magnesium deficient (alongside tomatoes and roses).  For optimum growth, give a weekly spritz of Epsom salt solution to supplement the deficiency (same goes for tomatoes and roses).  Two teaspoons of Epsom salt per gallon of water will do the trick.

 

I use them for pickling, salsas, Mexican dishes, Asian dishes, jelly, bacon wrapped poppers, etc.  They are very versatile and the possibilities are endless!

 

I picked 20 small-medium sized for this recipe.  I LOVE pickled jalapenos so I put them on everything.  Nachos… pizza… sandwiches… eggs… a fork, straight outta the jar and into my mouth.

Here’s a fun fact:  “El Chapo” leader of the Sinaloa Cartel operated a cannery in Guadalajara producing “Comadre Jalapeños” in order to ship cocaine to the US. 

Thanks, Wikipedia

 

I don’t mess around with handling hot peppers.  I always wear gloves.  Have you ever gotten jalapeno oil into your eyes?  Don’t.  Just don’t.

 

I also cover my face.  Have you ever inhaled fumes from 20 freshly sliced jalapenos?  Don’t.  Just don’t.  Now’s the time to pull out the gas mask.

 

Start by slicing roughly 20 small-medium sized jalapenos.

 

Then put them into a deep pan and cook them in a vinegar based brine solution.

 

Your kitchen is going to smell… SPICY.  Yes, spicy is a smell. 😀

 

Simmer in slightly boiling water for about 15-18 minutes until they turn “army green.”

 

Then transfer them to a canning jar.  The reason I suggest a canning jar is because it’s tempered glass and can withstand the heat… 

 

Now let them cool down on a hot pad.

“Homemade with love.  In other words, I licked the spoon and kept using it.”

 

Once cooled down put the jar in the refrigerator.  You can store them in the fridge for up to two weeks BUT they’ll be gone long before then…

Pickled Jalapeños

• 20 small to medium sized Jalapenos

Brine:

• 1 1/2 cups White Vinegar
• 1 cup Water
• 4 tablespoons Granulated Sugar
• 2 tablespoons Kosher Salt
• 1/2 tablespoon Cumin
• 1 teaspoon Oregano

Put on your gas mask and gloves.  Slice the jalapenos on a cutting board and then transfer them to a deep frying pan.  In a large bowl mix together the remaining ingredients to make a brine.  Pour the vinegar brine over the jalapenos.  Bring to a boil.  Once boiling, reduce to a low boil/simmer for 15-18 minutes, or until they turn “army green.”  Transfer to a canning jar.  Let the jar cool down on a hot pad before sticking it in the refrigerator.  They can be refrigerated for up to two weeks.  Enjoy!