I am a fan of jalapeños and chilies in general, and this year I had some luck with the weather so my only jalapeñoplant did pretty well. So today, where are going to pickle the jalapeños.
What you will need
- Garlic (couple of smashed cloves or powder is fine)
- 0.45 dl Sugar
- 15 ml Salt
- 3dl White Vinegar
- 3dl Water
- ~400grams of fresh Jalapeños (or other chilies)
I decided to slice the jalapeños together with three quite big cloves of garlic:
Then, mix water, vinegar, salt and sugar into a pot. Let the sugar and salt dissolve and wait until the mix starts to boil a little.
Then, just add the jalapeños and garlic. Let it putter for 5 minutes.
Lastly, put it into your glass-container of choice!
This should last a couple of month, and serves well with taco, pizza or if you are like me – on EVERYTHING!
Done and easy! Everyone can do this, and it works with almost anything. I also did this with unriped tomatoes, and it tasted very good too!