This is Chef John from food wishes dot com with quick pickled jalapeno rings .
That's right .
You may remember these pickled peppers from such previous videos as nacho cheese .
So I promised to show you how to make these and here is how you do it .
It's so easy , right ?
So you're gonna take some jalapenos and you're gonna wash them and then you're gonna take a serrated knife , which is what I think works the best , but really any sharp knife will work and you're gonna cut them in to thin rings now because this is a quick pickle method .
All right , I'm gonna cut these pretty thin .
If I was going to do these for longer term storage , I probably would cut them thicker and you know , the drill , don't drive yourself crazy but try to get them as close to the same thickness as possible .
All right , once our pepper rings are cut , we're gonna go ahead and throw those in a strainer and I'm gonna rinse them under cold water .
Now , what this does ?
I think it rinses away some of the excess seeds and it does take a little bit of the heat out of these .
So you can probably skip this step .
But I gave them a quick rinse under cold water .
So I'm gonna let those drain .
I'm gonna set those aside and we're gonna start our pickling brine , which is incredibly simple .
All right .
So in a sauce pan , we're gonna add some sugar , some kosher salt , some vinegar and water .
I'm also gonna add a little bit of dried Mexican oregano and the oregano will work and a crushed garlic clove .
So , all you're gonna do is put this on high heat , bring it up to a boil , throw in your jalapeno rings and turn off the heat .
That's it .
Give it a stir and we're just gonna let those peppers sit in there until this cools down just for about 10 minutes and then we're gonna jar them and don't worry , they're gonna be bright green when they go in and then just a couple of minutes later , they're gonna turn that color .
They're supposed to look like that .
Totally normal .
You didn't do anything wrong this time and these really aren't that spicy .
The sugar and the brine really takes like 95% of the heat out of these or you can really taste the fruitiness of a jalapeno in this kind of preparation .
Pretty cool stuff .
All right .
So after about 10 minutes , I'm gonna take some tongues and I'm gonna pack my jars .
Now , remember we're not doing a traditional pickling canning method where we're gonna , you know , vacuum pack these and boil them .
We're simply going to refrigerate these .
So fill up any jar cover with the brine .
You're just gonna let that sit at room temperature until it cools completely , close it up and then refrigerate until needed .
So basically , as soon as these are cold , you can use them .
So I'm probably making these the night before , if I'm gonna use them for a Super Bowl party , these are gonna be perfect the next day .
But like I said , you could make these just a few hours before and you'll be totally fine .
You probably already saw me eat mine on some nacho cheese sauce .
That was sure good .
But these are great on like a million things .
You'll figure it out by the way while I am stressing , this is a quick pickle for like immediate use .
This is what it looked like four days later and they're still in pretty good shape so you can make this ahead of time .
But this method is generally best if you're gonna use these within a few days .
So there you go .
Just a quick simple video on how to make your own pickled jalapeno rings .
I hope you give those a try .
So , head over to food wishes dot com for more information and all the ingredient amounts as usual and as always enjoy .