Quick pickling jalapeños is a fairly easy endeavor. The only trick is to avoid getting your fingers coated in jalapeño juice, specifically Capsaicin. It's the chemical compound that carries the heat and most of it is actually found in the white flesh of the jalapeño.
I wear dish washing gloves when prepping the jalapeños to avoid getting capsaicin on my hands. I learned this the hard way when I went to take my contacts out later one evening and burned my eyes. It doesn't come off easily with soap and water.
You can slice jalapeños across the short way or the long way. It just depends on how you want to dice and store them.
Pickled jalapeños go great on just about anything savory, including sandwiches, pizza, enchiladas, and nachos. For some recipes ideas, try them in Jalapeño Cheddar Zucchini Bread and Jalapeño Cheddar Cornbread.
Pickled Jalapeños
Ingredients
- 4 small jalapeños
- 1 cup white vinegar
- 1 cup water
Instructions
- Add the vinegar and 1 cup of water to a small saucepan and bring to a steady boil.
- Trim and slice the jalapeños either way (across if you want them as whole rings). Remove the seeds and white inner flesh.
- Turn the heat off of the simmering vinegar mixture. Add the jalapeños to it and let them sit in the vinegar mixture for at least 15 minutes.
- Store in jalapeños in the refrigerator for a few weeks.
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