I decided to try less sugar in this pickled jalapeno version. It tastes very much like the version I posted yesterday that used more sugar so I would use this version going forward.
Visit my first post on this topic here.
5 whole jalapenos
2 c water (I used bottled water)
2 c white vinegar
2 tbs salt
2 tbs white sugar
2 cloves garlic smashed
In a medium saucepan bring vinegar, water, sugar, salt to a boil
Add garlic and jalapeno peppers. remove from heat. Let it sit for 15 mins. Place peppers, garlic and brine into a jar. Line the cover with parchment paper. Refrigerate once cooled. It is usable after about 24 hours.
13 comments:
Sounds gut! Hugs, Valerie
You are getting there! Hugs, Valerie
less sugar is better ... and if it still tastes good!
Tasty.
God bless.
Good to see the less sugar version. Hope it goes well!
What a great idea!
I am sure this version will work. I need to pickle more things.
OH...that sounds so good. I like pickled jalapenos but never made my own. Thinking these would make good gifts. THanks
I think less sugar is better, especially if the taste is still good.
All the best Jan
My mouth is watering just thinking about them.
I see you used less salt, too.
I've enjoyed all your pickle versions. I saw on Instagram recently where someone said don't throw your pickle liquid out when the jar is empty and put sliced cucumber in it to soak up the brine. Might try that one too sometime as I am almost out of our dill pickles.
I have to show this recipe to my husband.
Post a Comment