Friday, July 3, 2015

HOW TO: PICKLE JALAPENOS

 By Talia Christine

Pickled jalapenos are one of my favorite condiments. I mean, they're right up there with ketchup, mustard, and mayonaise. We eat a surprising amount around here so it's no surprise that we prefer to pickle our own.
It's super easy too!  


You'll need:
Fresh jalapenos
Jars
Vinegar
Water
Salt

1. Wash and slice your jalapenos. 
TIP: Wear gloves during the slicing process! The oils from the peppers can linger on the skin for hours. Trust me on this one. Wear gloves.

2. Sterilize and prepare your jars and lids in boiling water for 5 minutes. In another pot, bring your vinegar, water, and salt to a boil. You will use a 1:1 ratio of vinegar and water, and a pinch of salt (to your liking).

3. Pack the sliced peppers into your clean, sterilized jars.

4. Pour the boiling vinegar sauce over the sliced peppers and fill to the top, leaving only a small space. About 1/4-1/2 inch space. Give the jars a nudge to remove air pockets and place the lids on immediately.

5. Check jars seals before storing. If there are any that don't seal, refrigerate promptly. Age a few weeks before eating.  


Simple as that! And delicious too.

xoxo
Talia Christine

Talia lives in New Zealand with her husband, Mr. Philip van der Wel and their 2.5 children. Talia writes a self titled blog which is a snapshot of their daily lives and her crafty side. She is also a blog designer (responsible for many recreations of The Beetle Shack) and tech guru with infinite knowledge around blogging and design. When writing for The Beetle Shack, Talia will share craft and sewing tutorials along with other helpful household hints.

2 comments:

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    ReplyDelete

Thanks so much for your words of encouragement, advice and solidarity.

xo em