Canning and pickling may seem like a huge undertaking if you’re never done it before, but there are some really easy techniques to picking. No boiling or sterilizing required!
If you have an abundance of vegetables, or even if you just prefer pickled to fresh, here are two delicious and super easy recipes for pickling. The first is for basic pickled jalapeños, and the second is a delicious Italian garnish that you’ll love.
Two 8 oz glass jars with tightly capped lids
3/4 cup water
3/4 cup distilled white vinegar
3 Tablespoons sugar
1 Tablespoon Kosher salt
1 clove garlic, chopped
1/2 teaspoon oregano (you can also try 1/4 teaspoon turmeric instead)
5 to 6 large fresh Jalapeños cut into rings (use rubber gloves when chopping up the peppers, or wash hands very thoroughly after handling them!)
Combine water, vinegar, sugar, Kosher salt, garlic, and spice in a saucepan and bring to a boil. Add the jalapeños peppers and remove from heat. Cool for about 10 minutes. If you’re not wearing gloves, use tongs to pick out the peppers and pack them fairly tightly into the jars. Then, just cover with the vinegar mixture, cover, and refrigerate. The peppers will be pickled in 3-4 days,
Now you’ve got spicy–but not too spicy peppers. Add to queso, chili, nachos, or use them as a burger topping. Delicious!
Here’s another easy pickling recipe, for a versatile and flavorful garnish for almost anything. Sandwiches (Philly cheese steak are the best!), as an appetizer with crackers or sliced French bread, or as a side dish for roasted chicken.