From DN Recipes by David Nagy · Food & Beverage

Ingredients

Published

Pickled Garlic Jalapeños
You can use any measurement of jalapeños and garlic as long as the number of garlic cloves is equal to the number of peppers.

Ingredients
  • 35 jalapeños, de-seeded and sliced
  • 5 TBSP minced garlic
  • 6 1/4 cup white vinegar
  • 6 1/4 cup sugar
  • 3 cups water
  • 2 TBSP black peppercorns
  • 2 TBSP sea salt

Directions
  1. Combine vinegar, sugar and water in a sauce pot.
  2. Bring to a boil and simmer until the sugar is dissolved.
  3. Remove from heat, stir in salt and peppercorns, and cool until it reaches room temperature.
  4. While it cools, slice the peppers.
  5. Put gloves on to remove the seeds from the peppers. Remove the top of the pepper and roll the pepper firmly on a cutting board using your palm. Then squeeze the pepper gently until seeds start to fall out. This won't remove every seed, but it will lessen the spiciness. If you want the pickles to be extra spicy, skip this step.
  6. Fill a large container with the garlic and peppers and pour the vinegar mixture over top until it's nearly full. 
  7. Use a spoon to push down the garlic and peppers so they are completely submerged in the liquid.
  8. Close the lid and refrigerate for at least three days. Wait over a week for even better results.
  9. The peppers will stay good in the refrigerator for several weeks.