Pickled JalapenosRecipe by Chef Heidi Fink
Homemade pickled jalapenos are dead easy to make, and SO delicious. Spicy, tart, and salty, these are the perfect toppers for nachos, tacos, chili, grilled cheese sandwiches, you name it. They last for weeks in the fridge without any special procedures. They do get a bit less spicy as time goes on, so don’t make too much at a time if you like them really spicy. I love having these on hand to add pizzazz to all kinds of meals. IngredientsDirections
Let sit for at least 20 minutes before serving. Store in the refrigerator. Pickled jalapenos will last at least 8 weeks in the fridge. VariationsPICKLED RED ONION Use the same method and pickling brine to pour over thinly sliced red onion for fabulous bright pink pickled onions! |