Pickled Jalapeño recipe

Hi everyone!

It has been a bit since I have updated this blog and if you read my first ever post… you will know that I am a pretty busy lady!!!

I would like to share something fun with you guys and without wasting anymore time, I shall start.

I hate wasting veggies and sometimes I simply forget what I have in my fridge. This past weekend I noticed a bit of Jalapeno left and were beginning to wilt a bit, therefore I decided to pickle  them. Below is the recipe on how to do so and this can work on Carrots, cucumbers, beetroots, any pepper and just basically any veggies.

  • Any veggies you like to use (I like to add Thai peppers to other veggies so there is spice)
  • 1 cup of water
  • 1/2 cup of distilled white vinagar
  • 1/3 cup of white sugar
  • 1 TBSP of salt
  • 3 cloves of whole garlic smashed lightly

The steps are pretty simple:

1-   Add water, vinegar, salt and sugar  into a pot. (Bring to a boil)

2 – Add garlic cloves to already boiling vinegar water,  boil for roughly 2-3 minutes

3- Remove the pickled water off the stove and let sit until the mixture has cooled down a bit.( 10-15 minutes.)

4- Place the diced Jalapeno into a mason jar and pour the pickled mixture over the dice Jalapeno.

5- You can store it in the refrigerator or at room temperature.

BAM BAM ENJOY!!! There you go!!! you don’t have to waste veggies again!!


2 Replies to “Pickled Jalapeño recipe”

    1. For the liquid, you can pickle anything you like, carrots, radish et…I am really into sweet and sour things, therefore I try to pickle everything I can haha!
      I also use the jalapeños as a nachos topping but you don’t like jalapeños so that would not apply to you. Let me know what recipes you would like for me to make and I will be happy to show you.

Comments are closed.