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In my garden of peppers, I grew so many jalapeno peppers that I had way more than I could possibly use. So I made some jars of shatta, which is a Middle Eastern condiment, and gave them away to my daughter and son. I also froze some for myself. Even after making many jars of shatta, I still had plenty left over, so I spent an entire weekend pickling. I pickled radish, red onions, cabbage, jalapenos, and even banana peppers. Check out my pickled banana peppers for a sweeter pickled peppers recipe.
When making my pickled jalapeno peppers recipe, I knew I wanted to eat them in small portions, so I sliced them thin. That way, they can easily be added to sandwiches and used in small parts at a time. To cut the jalapenos, I used a small, serrated knife and cut them into coins. I tried to make them all the same size, so they pickled at the same rate. After letting them brine for 2 days, they made the most flavorful pickled peppers.
How to Flavor Your Brine?
Once you make a simple brine with 5% vinegar, you can flavor it however you want. I wanted to play with the flavor instead of the standard dill and peppercorn brine, and I tried something different. Believe me when I tell you the result was delicious! I added Mediterranean flavors by adding dry za’atar herb and whole sumac berries. If you can’t find these ingredients, you can also use black pepper berries and dried thyme or oregano. These seasonings will make your jalapenos taste amazing. The flavor also intensifies over time, so the longer they sit, the better!
Why Do You Need Fresh Grape Leaves for Pickling?
Whenever you pickle vegetables, you will likely need to add grape leaves or a substitute for them to the jar. Fresh grape leaves prevent the pickles from getting soft, and they keep them crispy for longer. This means your jar of pickled jalapenos will last longer. If you don’t have grape leaves, you can also add bay leaves or collard greens.
Should I Wear Gloves When Dealing With Jalapenos?
Yes, wearing gloves is important with dealing with jalapenos! The spicy oils from the pepper can burn your skin or get in your eyes if you aren’t careful. This can be painful and dangerous, so it is best to take precautions. You can use latex gloves or rubber gloves to protect your hands.
How to Adjust the Level of Spiciness?
You can adjust the level of spiciness by removing some of the seeds to eliminate the heat. You can remove the seeds by using a small knife to cut them out or rolling the jalapeno pepper on a cutting board. This will loosen the seeds and make it easier to remove the spiciness. Remember always to wear gloves when dealing with the jalapenos.
Prepare the brine by bringing one cup of water with one cup of vinegar to boil, turn off the heat, add the sugar and salt, whisk until dissolved, and get to room temperature.
Use a clean jar and arrange four grape leaves on the bottom; add the garlic clove, followed by the sumac berries and dry zaatar.
Add the sliced jalapeno, pour in the brine, cover with grape leaves, and keep in the fridge should be ready in two days.
How to Use Pickled Jalapeno Peppers?
Are Pickled Jalapenos Spicier Than Fresh Jalapenos?
|15 jalapeno peppers (washed dry and sliced thin)|
|15 sumac berries|
|2 tablespoons dry zaatar|
|2 garlic cloves (smashed)|
|6 fresh grape leaves|
|1 cup water|
|1 cup white distilled vinegar 5%|
|4 tablespoons sugar or honey|
|2 ½ teaspoons pickling salt or kosher salt|
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