Recipes for pickling jalapeño peppers, preparation instructions, and shelf life

Jalapeño peppers add variety to any dish, adding a piquant kick. The pickling process itself offers a variety of brine recipes, from classic to spicy-sweet. They pair beautifully with meat dishes, fish, and vegetables. They also add a piquant, spicy flavor to sauces. A distinctive feature is that the pepper retains most of its valuable properties during cooking.

Tips for pickling jalapeno peppers for the winter

Jalapeños are widely used in Mexico. They are considered one of the hottest pepper varieties. Firm, slightly unripe pods are most often used for preserving. Sliced ​​into rings, they can be eaten raw or used as a garnish.

Peppers are rich in valuable components. They contain vitamins B, A, C, and K. Among the micro- and macronutrients, they contain phosphorus, calcium, and iron. They are also a leader in linoleic acid, ascorbic acid, carotidine, and carotene.

Selecting and preparing the main ingredient

The preparation of the main component depends on the form in which it will be marinated:

1. Select primarily firm fruits. Sort through the pods, removing any spoiled or damaged ones.
2. Trim off the stems. If you want to tone down the spiciness of the finished dish, it's recommended to remove the seeds.
3. If pickling the pepper whole, leave the stem on, but make a small cut along the fruit to prevent it from breaking. If pickling the pepper into rings, cut the pod accordingly.

How to pickle jalapeño peppers at home

Pickling for the winter is not difficult, the main thing is to follow the recommended proportions and preparation technology.

Classic marinade

Peppers in a classic marinade retain their original flavor, which is not interrupted by spices and other ingredients.

Necessary components:

• jalapeno - 17-20 pods;
• granulated sugar - 90-95 g;
• salt - 55 g;
• vinegar (white wine) - 230 ml;
• water - 240 ml;
• garlic - 2 cloves.

Scheme of actions:

1. Wash the pods and cut off the stems. Cut the fruit into rings.
2. Peel the garlic, cut it, and place it in a container. Pour in water, add salt and sugar. Bring the brine to a boil.
3. Place the chopped vegetables, wait until it boils, and pour in the vinegar.
4. Using a slotted spoon, place the rings into a clean, sterilized container. When it's full, pour in the brine and seal tightly.

Sweet and spicy marinade

Jalapeños marinated in this way have a richer, more piquant flavor and aroma. They are used as a snack, added to Mexican dishes, or used in sauces.

Necessary components:

• jalapeno - 5-7 pods;
• vinegar (wine, apple) - 120 ml;
• black and allspice pepper - 4 peas each;
• coriander - 7 g;
• bay leaf;
• water - 230 ml;
• a clove of garlic;
• sunflower oil - 15 ml;
• honey - 8 g;
• salt - 10 g.

Scheme of actions:

• Wash the pods, since you are using them whole, there is no need to cut them, but you need to make a small cut along the fruit so that the pod does not burst on its own, which will look rather unsightly.
• Peel the garlic clove and chop finely.

• Pour the specified amount of water into a saucepan, add garlic, pepper, coriander, bay leaf, salt, honey, and oil. Add the pods and, after boiling, simmer for 5 minutes.
• Using a slotted spoon or fork, remove the pods from the pan and place them in a pre-sterilized container.
• Pour vinegar into the jar and pour boiling brine over it. Seal tightly.

Mexican style

To create an authentic Mexican dish, you need to choose the right spices. In this case, the classic recipe is enhanced with oregano and garlic. If you have saffron, it would be a great addition to the recipe.

Necessary components:

• jalapeno - 12 pods;
• water - 180 ml;
• vinegar (white) - 140 ml;
• salt - 35 g;
• sunflower oil - 15 ml;
• sugar - 45 g;
• garlic - 2 cloves;
• oregano - 2 g.

Cooking instructions:

1. Remove the stems from the washed vegetables and cut them into rings.
2. Pour water into a saucepan, add sugar, salt, oregano, pour in oil, and add peeled and chopped garlic. Bring to a boil and simmer the garlic rings for 5 minutes.
3. Place the rings into sterilized jars using a slotted spoon. Pour in the boiling marinade and seal tightly.

Further storage

Canned peppers, after undergoing all sterilization stages and sealed tightly, are stored at room temperature. Once opened, they should be refrigerated for no more than 2 weeks. If the jar is covered with a plastic lid, it should be stored in the refrigerator.

Prepared according to any of the suggested recipes, the peppers make a great appetizer and complement to salads, sauces, and meat. But don't limit yourself to ready-made recipes.

By using additional ingredients and spice combinations, you can create a new, unique culinary masterpiece.