{"id":476,"date":"2017-01-12T18:53:25","date_gmt":"2017-01-13T01:53:25","guid":{"rendered":"https:\/\/recipes.avsky.org\/?p=476"},"modified":"2025-12-14T13:48:33","modified_gmt":"2025-12-14T20:48:33","slug":"home-pickled-jalapenos","status":"publish","type":"post","link":"https:\/\/recipes.avsky.org\/?p=476","title":{"rendered":"Home Pickled Jalape\u00f1os"},"content":{"rendered":"<p>So easy, so spicy, so delicious. <em>So cheap!<\/em><\/p>\n<p><!--more--><\/p>\n<p><em>Makes around 1\u00c2\u00a0pint \/ 2 cups<\/em><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>15 large jalape\u00f1os, stems trimmed (discarded) and sliced<\/li>\n<li>2 Garlic Cloves, smashed and peeled<\/li>\n<li>1 cup distilled white vinegar<\/li>\n<li>1 cup filtered water<\/li>\n<li>4 tablespoons sugar<\/li>\n<li>2 tablespoons kosher\/pickling salt (sea salt works fine)<\/li>\n<\/ul>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li>In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.<\/li>\n<li>Heat to a boil, stirring to dissolve the sugar and salt.<\/li>\n<li>Once at a boil; add the sliced jalape\u00f1os pressing them so they are submerged. Remove the pot off the heat and let them sit for 10-15 minutes.<\/li>\n<li>Use tongs to transfer the jalape\u00f1os to a clean jar. Ladle pickling juices over the top until it reaches the brim. Let it cool at room temperature before securing lid and refrigerating.<\/li>\n<\/ol>\n<p>These should last as long as any open jar of jalape\u00f1os . Some clouding on the bottom is normal, but if there is any clouding on the top of the jar, throw them away.<\/p>\n<p>For 20 jalape\u00f1os increase water and vinegar to 1\u00bc cups and keep the sugar and salt the same. Should fill a quart size jar. <em>(A quart consists of 2 pints, and each pint is 2 cups, or 16 ounces \/ 500mL)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>So easy, so spicy, so delicious. So cheap!<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[64],"tags":[],"class_list":["post-476","post","type-post","status-publish","format-standard","hentry","category-pickled-fermented"],"_links":{"self":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=476"}],"version-history":[{"count":3,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/476\/revisions"}],"predecessor-version":[{"id":755,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/476\/revisions\/755"}],"wp:attachment":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}