As I have mentioned in the past I do a lot of contract consulting, most of the time it keeps me out of town which is okay with me since the kids are all grown and I'm not married anymore (thank goodness, long backstory for another day...) The place I'm renting doesn't have room for a garden but I do have some space in a small back yard. The soil isn't great, so I placed large pots with potting soil and grew up some tomatoes and jalapeno peppers.
My two jalapenos are doing great and I harvested about a pound of peppers in the last couple of days. So I decided to some quick pickling! It's not for long term storage but I go through them pretty quickly. They last about one to two months in the refrigerator. Usually about a pound of peppers is sufficient to fill one quart jar.
What you will need:
One pound (0.45 kilograms) of jalapeno peppers (roughly)
One cup (237 ml) of white vinegar or apple cider vinegar
One cup (237 ml) of water
One tablespoon (around 17 grams) of sea salt or non-iodized salt (iodized works too but I always taste a hint of iodine flavor)
So here are the steps!
Wash and slice up the peppers. I recommend wearing nitrile gloves for this part. It prevents a capsaicin being transferred from your hands to your eyes or other sensitive locations. I had a friend who passed away a couple years back, but he loved hot peppers. He had some ghost peppers he was cutting up then needed to use the restroom. After touching some sensitive parts of his anatomy with capsaicin covered hands his wife drove him to the Emergency Room while he held a can of ice cold Coke between his legs. I recommend the gloves...
Next pack them into a quart jar still using the gloves, you can see the package in the background!
Next up combine one cup of water and one cup of vinegar. Any type will do, I usually use a cup of clear white vinegar with a splash of apple cider vinegar for flavor. Add one tablespoon of salt, I recommend non-iodized or sea salt preferably.
Combine the three in a pan and bring to a boil, then let it cool for a couple minutes. Pour the solution into the bottle with your peppers:
Let cool for a few minutes then place the lid on and let it cool for about an hour. Then it can be placed in the fridge. Be careful because it will be very hot at first and you don't want a trip to the hospital for burns!
Pretty simple and only takes a few minutes. They are ready to eat after a day or two. I hope you enjoyed my quick pickling solution for jalapenos (but works well for most any pepper). Feel free to ask any question or add comments below. Thanks for stopping by!