6-7 Jalapenos
1/2 cup water
1/2 cup distilled white vinegar
2 tsp kosher salt
2 tbsp sugar (or less if you prefer it less sweet)
1/2 tsp Italian seasoning
1 small clove of garlic
1 clean and dry Jar
Method:
- Wash the jalapenos thoroughly and pat them dry using a kitchen towel or paper towel. Wear hand gloves and slice off the head/top part of the jalapenos and slice them into thin rings (not too thin though). Keep aside. You could even rinse the jalapenos after slicing them to reduce the heat. But this is optional as the brine we will make using vinegar and sugar will reduce the heat significantly.
- In a saucepan/pot add the water and vinegar along with garlic, salt, Italian seasoning and sugar, bring it to a boil.
- Now add the sliced jalapenos and boil for about 5-10 mins. You will see that Jalapenos change color and turn from bright green to pale greenish-yellow color.
- Now switch off the gas and allow it to cool completely. Remove the garlic clove and then transfer everything into a clean and dry jar and store in the refrigerator.
Notes:
- Don’t skip the sugar. The sugar in the brine helps mellow down the heat from the jalapenos and 2 tbsp works perfect for my taste but you can adjust it to your taste.
- Wear gloves if you are not used to handling chilies or jalapenos as they may leave a burning sensation
Comments