Pickled Jalapeños
Pickled jalapeños are a staple in Mexican cuisine, adding heat and tangy flavor to tacos, sandwiches, and nachos. The process of pickling jalapeños not only preserves their bold spice but also enhances their taste, making them a perfect condiment. Whether enjoyed fresh or aged, these pickled peppers provide a satisfying balance of heat and acidity. A pro tip: If you prefer a milder version, soak the sliced jalapeños in cold water for 30 minutes before pickling to reduce their heat!
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1
Wash the fresh jalapeños thoroughly, then slice them into thin rings.
Viselj kesztyƱt a jalapeño szeletelĂ©se közben, hogy elkerĂŒld a bĆr irritĂĄciĂłjĂĄt. A magok eltĂĄvolĂtĂĄsĂĄval csökkentheted a csĂpĆssĂ©get.
2
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
A cukor Ă©s a sĂł teljes feloldĂłdĂĄsa biztosĂtja az egyenletes Ăzt Ă©s a tartĂłsĂtĂĄst.
3
Place the sliced jalapeños into a clean glass jar, layering them with garlic, black peppercorns, bay leaves, and red chili flakes.
A fƱszereket egyenletesen oszlasd el a jalapeñók között. A sterilizĂĄlt ĂŒveg hasznĂĄlata fontos a biztonsĂĄgos tartĂłsĂtĂĄshoz.
4
Pour the hot pickling liquid over the jalapeños, ensuring they are fully submerged.
A forrĂł lĂ© segĂt a jalapeñók puhĂtĂĄsĂĄban Ă©s a fƱszerek ĂzĂ©nek ĂĄtadĂĄsĂĄban. GyĆzĆdj meg rĂłla, hogy a paprikĂĄk teljesen el vannak lepve.
5
Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 24 hours before consuming.
Hagyd teljesen kihƱlni szobahĆmĂ©rsĂ©kleten, mielĆtt hƱtĆbe teszed.
6
The pickled jalapeños will develop a more intense flavor over time and can be stored in the refrigerator for up to two weeks.
Az Ăzek idĆvel összeĂ©rnek, Ă©s a jalapeñók mĂ©g finomabbak lesznek. KĂ©t hĂ©t utĂĄn Ă©rdemes ellenĆrizni a minĆsĂ©gĂŒket.
