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Jalapenos bring a piece of Mexico into our homes. But not only fajitas benefit from these fiery chillies. They can also add a touch of spiciness to hamburgers and salads. When they're not thriving fresh on the bush, they're happily waiting for their appearance.

Jalapenos are usually pickled when cut into rings

Appropriate jalapeno pods

The jalapenos will stay in the jar for some time, they need to hop in fresh for that long shelf life. Only select the best pods for this.

  • choose only freshly picked pods
  • they should feel firm and crisp
  • Sort out all bruised fruit
  • also jalapenos, which are rotting in places

Prepare glasses for their long use

Even clean glasses can hide germs that are not visible to the naked eye. Therefore, all jars intended for the jalapenos should be sterilized. This is done by boiling them for about 15 minutes. However, the lids must not boil. They are placed in a saucepan and poured with boiling water. They stay in there for about 5 minutes.

Whole pods or fine rings?

The chillies must also be washed and dried well before inserting. Clean jalapenos can easily be pickled with the stalks. These will only be removed when you continue to use them. However, it is also possible to remove the stems before inserting them. If the recipe calls for it, the pulp can also be cut into any other pieces, for example into slices about 5 mm wide.

Sharp, sharper, sharpest!

The spiciness of the pods is hidden in the white partitions inside the fruit and in the seeds that stick to it. Removing some of the seeds and septum from the fruit with a sharp knife takes away some of the fire from the jalapenos. After all, not everyone can tolerate the burning sensation on the sensitive palate.

Even if jalapenos are mixed with other types of chili when pickling, the overall sharpness changes. Together with mild varieties, they become more bearable.

Enriching flavors

Jalapenos bring plenty of their own spiciness, other ingredients have to provide other flavors. The brew in the glass can be sour but also sweet. Depending on the recipe, there are also different flavors that go well with the jalapenos. For example garlic, mustard or peppercorns, turmeric and intensive herbs.

tips

You can also divide the total amount of jalapenos into many small glasses. You can experiment with the contents of some jars by adding your favorite spices or herbs.

Recipe for sour jalapenos

Ingredients for 4 glasses of 250 ml each:

  • approx. 300 g fresh jalapenos
  • 400 ml vinegar
  • 400ml of water
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp mustard seeds
  • Wash the jalapenos thoroughly and then dry them.
  • Poke the pulp a few times with a sharp knife if you want to pickle the pods whole. Otherwise, remove the stems and cut the jalapenos into smaller pieces.
  • Place the chilies in prepared glasses.
  • Heat the remaining ingredients and simmer for about three minutes.
  • Pour the hot liquid into the glasses.
  • Close the jars tightly, turn them upside down and place them on the lid.
  • Once the jars have cooled down, you can turn them the right way up and store in a cool, dark place. After about four weeks, the jalapenos have taken on the optimal taste and can be eaten.
  • tips

    When working with jalapenos, you should protect your hands from the stinging heat with food gloves.

    Sweet jalapenos recipe

    Ingredients for 4 glasses of 250 ml each:

    • 300g fresh jalapenos
    • 300 grams of sugar
    • 200ml of water
    • 200 ml vinegar
    • 4 crushed garlic cloves
    • 1 tsp mustard seeds
    • 1 tsp turmeric
    • Wash the jalapenos, remove the stems and cut the pods into rings.
    • Distribute the rings among the four glasses.
    • Bring all other ingredients to a boil, then allow the mixture to continue cooking for 10 minutes.
    • Pour the hot liquid into the jars, close them and place them upside down on the lids.
    • After four weeks, enjoy the delicious jalapenos.
    • Storage and Shelf Life:

      Pickled jalapenos according to the above recipes can keep for a whole year. Store the cooled jars in a cool, dark place. The content of a glass is rarely used up at once due to the sharpness. Place opened jars in the fridge to keep the remaining jalapenos edible.

      Conclusion for fast readers:

      • Eligible Fruit: Freshly picked and crisp jalapenos with no bruises or rotting spots
      • Jars: Sterilize all jars - without lids - by boiling them for 15 minutes
      • Lid: Put the lid in a saucepan and pour hot water over it; Leave for 5 minutes
      • Preparation: Wash the chili peppers thoroughly and dry them again
      • Preparation: Pierce the chilies several times with a sharp knife or remove the stalk and cut the fruit into rings
      • Sharpness: For less sharpness, remove part of the pips and the white septa
      • Alternatively: mix with milder types of chilli, this reduces the overall sharpness
      • Flavors: The spiciness of the jalapenos can be combined with acidity and sweetness
      • Ideal companions: garlic, mustard and peppercorns, turmeric and aromatic herbs
      • Tip: Spread the amount over many small glasses; experiment with a few glasses and add favorite ingredients
      • Recipe: 300 g fresh jalapenos; 400 ml vinegar; 400 ml water, 1 tsp sugar; 1 tsp salt; 1 tbsp mustard seeds
      • Step 1: Place chilies in prepared jars; cook remaining ingredients for three minutes
      • Step 2: Pour the hot brew into the glasses; Close the jars and turn them upside down
      • Step 3: Store the cooled jars in a cool, dark place and let stand for four weeks
      • Tip: When working with chillies, food gloves protect you from their burning heat
      • Sweet jalapenos: 300 g fresh jalapenos; 300 grams of sugar; 200 water; 200 ml of vinegar;
      • Flavors: 4 crushed garlic cloves; 1 tsp mustard seeds; 1 tsp turmeric
      • Step 1: Cut chillies into rings and fill into glasses
      • Step 2. Boil the remaining ingredients for 10 minutes and pour them into the jars while they are still hot and seal them
      • Step 3: Place on lid until cool; then leave it on for another four weeks
      • Shelf Life: Pickled jalapenos can be kept for up to one year if stored in a cool, dry place

      The garden journal freshness ABC

      How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

      The garden journal freshness ABC as a poster:

      • as a free PDF file to print out yourself

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