I've talked about my love of cleaned jalapenos often, I personally love the flavor but need to tame the heat... You'll notice I took the time to cut the membranes and remove the seeds from the slices, that's how I like 'em. I figure any seeds that stick and end up in the jar are meant to be there! The recipe is intended to leave them intact, it's up to you, you know your crowd:@) I do take the heat seriously when I'm working with more than a few peppers and especially when I'm removing the hottest parts... So I wear a disposable food service plastic glove on the hand that touches the cut peppers.
Quick Pickled Jalapeno Rings-from Allrecipes.com
3/4 C water
3/4 C white vinegar
3 Tblsp sugar
1 Tblsp kosher salt
1 small clove garlic, crushed-I just sliced mine in half
1/2 tsp oregano
10 large jalapenos, sliced 1/4" thick
- Combine everything except peppers in pot and bring to a boil.
- Add peppers, immediately remove from heat and give them a stir.
- Let cool for 10 minutes.
- Pack peppers into jar, cover with liquid, add lid and store in the fridge.
Here are a few more pickled or preserved pepper ideas:
~Bread and Butter Pickled Jalapenos-refrigerator pickle-my favorite!
~Candied Jalapenos-serious heat!
~Pickled Jalapenos-no sugar added-a canning picture tutorial
~Jalapeno Lemon Jelly
~Canned Sweet Jalapenos
~Fermented Jalapeno Pepper Pickles
~Refrigerator Marinated Hot Peppers-Hungarian Wax are best but I wanted to add this to the list...
You can see everything I've added 'penos to (81 posts as of this writing) by clicking my Jalapeno Label HERE.