Jalapeno Pickle Recipe - Yummy Traditional

Jalapeno Pickle Recipe


vegetable-pickled-jalapeno-recipe

Jalapeno pickle | Veggie Pickle Can you believe these crunchy, tangy/sweet pickled jalapenos are ready in under 15 minutes?! After trying this quick pickled jalapeno recipe, I promise you will never go back to jarred jalapenos again. This recipe seriously could not be easier for me I have to search most of the time for finding authentic jalapeno recipe then could be able to share this recipe for you ultimately 
I got success and These jalapenos are so much better than canned and do not contain preservatives or artificial colors. The mixture of vinegar and salt act as a natural preservative (no canning needed) and help keep the jalapenos good in the fridge for up to two months. Although, I doubt they will last that long! a jar never lasts longer than a week around here.
                       
vegetable-jalapenos

This method also works well with any other type of chilis or even sliced pickles, You can also control the heat level but adding more or less sugar. I used 3 tablespoons and the jalapenos are still spicy but not too spicy and have a nice tangy/sweet flavor.
so let's come to know how to make homemade jalapeno pickled at home 
In Pakistan, the jalapeno pepper is easily available at any superstore so let's begin with step by step photos...
                        
veggie-jalapenos

We Need:


Preparation of making Veggie jalapenos:
To prepare this recipe first well peel and smash the garlic cloves



In a saucepan combine the water, vinegar, salt, sugar, and garlic, bring it to boil
             

Meanwhile, slice the jalapeno peppers and cucumber into the ring



Put jalapeno and cucumber slices to the boiled vinegar mixture, stir to mix well, and gives it another 2 minutes more then remove from heat, let it cool down completely
                 
put-the-jalapeno-cucumber-slices
     
Use tongs to remove the jalapeno from the saucepan to a glass jar, cover with the brining liquid to fill the jar
                               
fill-the-jar-with-vinegar


It can be stored in the fridge for up to two months                     

jalapenos-pickled-can-be-stored-up-to-2-months





These crunchy, tangy/sweet pickled jalapenos are ready in under 15 minutes, After trying this quick pickled jalapeno recipe, I promise you will never go back to jarred jalapenos

Ingredients:
  1. 3 pods, garlic  peeled and smashed
  2. 1 cup, jalapeno pepper thinly sliced into the ring
  3. 1 cup, cucumber unpeeled sliced into the ring
  4. ¾ cup, white vinegar
  5. ¾ cup, water
  6. 1 tbsp, salt
  7. 3 tbsp, sugar
How to make a jalapeno pickle?
Instructions:
  1. To prepare this recipe first well peel and smash the garlic cloves
  2. In a saucepan combine the water, vinegar, salt, sugar, and garlic
  3. Bring it to boil
  4. Meanwhile, slice the jalapeno peppers and cucumber into the ring
  5. Put jalapeno pepper and cucumbers slices to the boiled vinegar mixture
  6. Stir to mix well and gives it to another 2 minutes more then remove from heat
  7. Let it cool down completely
  8. Use tongs to remove the jalapeno from the saucepan to a glass jar
  9. Cover with the brining liquid to fill the jar
  10. It can be stored in the fridge for up to two months
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