Almost all of the burgers we eat share a couple of common things: we usually use lettuce in place of a bun, we eat them as a platter and we ALWAYS top them with hot peppers. Side note: I have really started to prefer organic leaves of Iceberg Lettuce for burger wraps. They are crisp, large enough to hold the burger and stand up to toppings.
After spending way too much money buying pickled peppers, I decided to start making my own. Making pickled jalapenos is ridiculously easy. You slice the jalapenos, cover with a simple brine and let sit for a day or so before you dive in.
We put these on everything and I bet you will too! Enjoy 🙂
- I like the sweet taste the apple cider vinegar imparts on the pickled jalapenos but you can substitute distilled white vinegar.
- If you don’t have coconut palm sugar, you can use any granulated sugar you have. The least refined and processed, the better.
- I bought this Silicone Slip-On Pour Spot with the intention of using it to transfer broth from my slow cooker. Unfortunately, it doesn’t fit the lip of my slow cooker so that isn’t happening but it’s coming in handy for things like this!
10 minPrep Time
3 minCook Time
13 minTotal Time
- 1 pound jalapenos, cleaned and sliced into rings
- 1 cup + 2 Tablespoons apple cider vinegar
- 1 cup + 2 Tablespoons filtered water
- 3 Tablespoons 2 Tablespoons kosher salt
- Thoroughly wash jalapenos. I like to put them in a colander or directly in my sink and spray with my food prep gloves |, this is the perfect time to use them. If not, be careful not to touch your face (especially your eyes!) until you have washed your hands very well.
- Transfer jalapeno rings to a mason jar or other glass jar with a tight sealing lid.
- Combine apple cider vinegar, water, palm sugar and kosher salt in a small saucepan. Place over medium heat and heat, stirring constantly, just until sugar and salt are dissolved. You do not need to bring this to a boil, you only need to dissolve the solids.
- Pour liquid over jalapeno rings until they are completely submerged. Allow to cool completely (an hour or two), then cover and place in refrigerator. The jalapenos are ready to eat after 24 hours but get better the longer they sit. Enjoy!