What is there to say about pickled jalapeños? They are hot. They are tangy. They are delicious. They can be added as a topper to any burger or sandwich. Throw them on a pizza for that unexpected kick in the pants. However you choose to eat them, they will wake you up and make you sweat!
- 2.5 lbs. peppers (mix of jalapeños, fresnos and serranos)
- 1 Tablespoon Szechuan peppercorns
- 2 cups water
- 2 cups white distilled vinegar
- 3 Tablespoons sugar
- 2 Tablespoons salt
- Slice the peppers into rings, discarding the stems (I usually try to do them about ¼ inch thick or so). Put the sliced peppers in a bowl and set aside.
- In a medium pot, pour in the 2 cups of water and 2 cups of white distilled vinegar. Add the sugar and salt.
- Bring to a boil and stir until all the sugar and salt has dissolved.
- Take off the heat and immediately add the jalapeños to the pot.
- Let them sit in the liquid, mixing around occasionally, for 10-15 minutes.
- Pack them into a large mason jar with all of the liquid and refrigerate.
Keep these babies in the fridge. I’m sure they’ll last a month or more, but it’s never taken me that long to eat them all!