Crispy Homemade Jalapeño Pickles: The Ultimate Recipe
How to Make Crisp and Spicy Pickled Jalapeños Using Fresh Korean Ingredients
Tired of soggy store-bought jalapeño pickles? This recipe, perfected over years, uses fresh Korean jalapeños to achieve unparalleled crispiness and a delightful spicy kick. Experience a vibrant crunch and a harmonious blend of heat and tang that’s truly satisfying.
Main Ingredients
- 8kg Fresh Korean Jalapeños
Pickling Brine
- 3000ml Water
- 2400ml Vinegar
- 1800ml Sugar
- 420ml Coarse Salt
- 6 Tbsp Pickling Spices
- 3000ml Water
- 2400ml Vinegar
- 1800ml Sugar
- 420ml Coarse Salt
- 6 Tbsp Pickling Spices
Cooking Instructions
Step 1
Thoroughly wash 8kg of fresh Korean jalapeños under running water. After washing, it’s crucial to let them drain well on a colander to remove excess moisture.
Step 2
Use kitchen towels or a clean cloth to completely pat dry the surface of the jalapeños. Lingering moisture can affect the freshness and shelf life of your pickles.
Step 3
Trim off the very tip of each jalapeño with a knife. This step allows the pickling brine to penetrate evenly into the peppers, ensuring they pickle beautifully.
Step 4
In a pot, combine the brine ingredients: 3000ml water, 2400ml vinegar, 1800ml sugar, and 420ml coarse salt. Stir well until the sugar and salt are fully dissolved.
Step 5
Place the 6 tablespoons of pickling spices into a tea bag or a piece of cheesecloth and tie it securely. This makes it easy to remove the spices later, preventing them from becoming gritty in the brine.
Step 6
Once the pickling brine comes to a boil, reduce the heat to medium-low and simmer for an additional 3 minutes. This allows the flavors to meld together perfectly.
Step 7
Immediately pour the hot pickling brine over the prepared jalapeños. To ensure they are fully submerged and pickle evenly, place a heavy plate on top or turn the jalapeños over every 30 minutes.
Step 8
After about 3 to 4 hours, you’ll notice the jalapeños changing color as they begin to pickle. Let them continue to cure at room temperature for a full day.
Step 9
Your delicious jalapeño pickles are now ready! Transfer the pickles into clean glass jars or airtight containers and store them in the refrigerator or a kimchi refrigerator. Properly stored, they will maintain their crispiness for 1 to 2 years.
