My garden is producing a ton of peppers now, and really how many peppers can one family eat. Even with my husband in residence. So, I like to pickle a few jars to stick in the fridge and hand to those wicked sick fiends who like to eat things that fry your mouth!
Just a quick warning, when your peppers are in the hot vinegar mixture, don’t lean over a take a deep whiff, or you’ll loose the lining of your nose. I’m just saying!
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 6 jalapeños, sliced very thinly
Combine the vinegar, water, sugar, and salt in a small saucepan and heat until the liquid just begins to simmer. Set aside for 5 minutes to cool.
Place the jalapeño slices in a sealable jar or container and pour the liquid over the peppers.
Let them sit and cool at least 20 minutes and keep covered in the fridge for up to 10 days
Asian Beef Rainbow Salad {paleo + gluten free}
Cauliflower Salad {Gluten Free + Paleo}
Gluten Free Chicken Tostadas
Paleo Skillet Beef Fajitas {gluten free + whole30}
My hubby will be thrilled with these! I will making these this weekend! Thanks!
No problem, be careful, its hot!
How long to they keep? 10 days?
Yep, but you could process them in a water bath for 10 minutes and they would keep for a year…
What do you mean “water bath?” And is there a way to adjust the heat by removing the membrane and or seeds?
Nikki
Water Bath is canning. Check out my recipe for Pickled Peppers http://ahealthylifeforme.com/2012/09/02/pickled-peppers/.
You need to use a large stock pot, filled with enough water that when you place your canning jars in the water the are covered by at least 1″. Bring water to boil, cover and let stand in water for 10 minutes. Turn off heat and let pan cool. This will seal your jars. Carefully remove jars from water once they have cooled enough to handle and let them sit on counter to continue. Most two-piece lids will seal with a “pop” sound while they’re cooling, as the lid gets sucked down by the vacuum created by the contents cooling and contracting inside the jar. If you are unsure if they are sealed you can press the middle of the lid with a finger or thumb. If the lid springs up when you release your finger, the lid is unsealed. Hope this helps, let me know if you have any other questions.
Amy
Ooo, lovely. We’ve been doing a canned version of this with green cayenne peppers. SO good. SO HOT. 🙂