I may have mentioned a time or 2 that I am totally a condiment person. I love adding condiments and making my own version of condiments!
Last summer, I came across this recipe on Let This Mind Be in You which was adapted from this recipe. I made them when jalapenos were in season, and still have that jar in my fridge! They last forever, and are so good! However, now I am trying to reduce the sugar I’m eating, so I decided to try a version without sugar.
Pickled Jalapeno Peppers
Print this recipe!
8-10 jalapeno peppers, sliced, seeds removed if you don’t like things too hot, (depending on how big your jalapeno peppers are, you may need more or less)
1/2 medium sized red onion, cut into bite sized slices
5-10 cloves of garlic, peeled (depending on how much garlic you like!)
2 cups white vinegar
1 tsp oregano
2 tbsp salt
First, place the vinegar, oregano, and salt in a pan over medium heat. Heat until the salt is dissolved, and then let cool.
This is the salt I have been using recently. I love it! It is unrefined, and you can see all the minerals and still in it!
Meanwhile, prepare the vegetables.
Layer the sliced jalapenos, garlic cloves, and red onion slices in a quart sized jar. You can leave the seeds in the peppers, or remove them. I took out about half, and left half in the peppers.
I stuffed the jar with as many peppers as I could!
Pour the vinegar/salt mixture over the peppers, and place a lid on the jar.
Place in the fridge and let the mixture marinate in the vinegar mixture as long as you can wait – at least 24 hours. Then enjoy!
Note: if you would like a little sweetness to the jalapenos, add 2 tbsp sugar to the vinegar mixture. However, I thought it was fine without it!
This is my new favorite salad – taco salad!
I cooked a pound of ground turkey and added some taco-like spices (chili powder, cumin, garlic salt, pepper, etc). Then I just prepared my usual salad fixings, and added some cooked ground turkey on top! I added a little salsa on the top of the salad, and dressed it with garlic infused olive oil, salt and pepper. AND jalapenos. Yum! Taco salad without the guilt!
As a contrast, here is a jar of jalapenos I canned back in 2011. However, now that I taste them, they are more vinegary than hot. I love the freshness of these jalapeno peppers soooo much more! The ones I canned are just kinda soggy now (well, technically they have been cooked in the canning process), where the ones I made today are fresh and crunchy!
Yum! Aren’t they just so much more green??