If you are still using pathetic-looking jalapeños like these, do yourself a favor and pitch them or at least give them to someone you don’t like. Do not donate them to Harvesters – poor people have dignity too. Instead spend two bucks and 15 minutes to pickle your own delicious crunchy jalapeños. The recipe I am using is in Russian and translated version reads like gibberish, so with the credit to original creator of this recipe I will translate it and use my own pictures.
1. Buy 10-20 nice-looking jalapeños. I usually pick the mixed colored ones, they just look good.
2. Slice thinly the jalapeños, some shallots or onions and 5 cloves of garlic.
3. In the meantime heat up two cups of white vinegar (5%) with 2 tablespoons of salt, two tablespoons of sugar, less than a teaspoon of oregano ( I don’t put too much at all) and few bay leaves. When sugar and salt dissolve turn the heat off and let cool.
4. Place your jalapeños, onions and garlic in a container.
5. Pour cooled liquid over the peppers.
6. Cover the container and place in the refrigerator for 24 hours until vinegary smell dissipates. Because the seeds were left in, these peppers may only get hotter with time.
Disclaimer:This recipe was safely tested on my co-workers. I cannot be held responsible for the damage to your internal organs.
Warning: During the preparation of this recipe resist the urge to rub your eyes and any other sensitive parts of your body. Wash your hands before touching yourself. Women and girly-men are allowed to wear gloves.
Damn, Meesha, that looks tasty. Could you come to Bloomington and cook for me please?
After what you described I will make it a point not to be anywhere near Bloomington. But you are welcome to come back to KC.
Why am I reminded of a Johnny Cash song?
“Ring of Fire?”
The next blog will be titled “Curse of the Angry Anus”.
it’s not that bad
. also people eat a lot more spicier things than jalapeños, they are not even close to the top of the Scoville scale.
Thanks for the recipe. My father has discovered spicy food since he retired and likes jalapenos a lot. I will have to send this to him.
Can they be canned (canning jar)?
Aw, come on! Just like you say, it’s not that bad!!
They are not thermally treated to keep’em crunchy and they are preserved with vinegar. I had them in the fridge for a long time but I am pretty sure you have to boil canned foods.
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OMG those look so good. I love jalapenos.
I have made this receipt now 10x’s with Success!!..(over the past 2 months).. These are the bomb all & soo easy to make!!… I have made this, then placed in jars, & a warm bath, & their still great
(just to get the lids to seal) … lordy, I have 6 pepper plants lol, don’t need all this in my refrigator haha…Thanks soo much Meesha for the reciept.. Best one I have found in a very long time…
You know this is the most read post on this blog.I am glad you like it.
Just made this for the first time. Turned out perfect! Thank you!
Local grocery only had green jalapenos, so I added some red and yellow bell peppers for color — this worked out well too. Attractive dish and sooo tasty. Thanks again
I am glad you liked it. I am due for a new batch as soon as I am done eating my Mexican-style pickled onions. http://twitpic.com/xzkrq
Hey–this recipe is just what I’m looking for. How long do these stay good in the fridge?
For a long time. I had them in the fridge for months, they only get spicier, but might lose some crunch.
Cool–thanks!
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We made these from the fresh jalapenos from our garden and then added them to our BloodyFine.com Bloody Marys. Wow, now that is an accent to a Bloody Mary. Forget celery sticks and add a toothpick full of these. Yeah Baby!