Crispy jalapone pickled peppers recipe made with boiling water

Are you wondering how to make pickled jalapeno pepper, which is the best form of jalapone pepper, released from Mexico to world cuisine? Here’s a full-size pickled jalapone pepper recipe that doesn’t compromise on taste.

The jalapone pepper is green and red, it’s a meaty and juicy pepper, and it’s also very tasty. It is moderately bitter, but the level of bitterness can vary depending on the harvest. Among the people, they have similar pronunciations such as jalapeño pepper, gelatin pepper, jelepone pepper. It is especially nice to eat with slices.

We see a lot of jalapeño pepper pickles in the big markets, which is unique to Mexico. You can easily make this pickle at home which is very easy to make. Here is the whole recipe;

INGREDIENTS FOR THE JALAPENO ESACABET

For 1 half-pound jar;

  • 400 gr. jalapeño pepper
  • 1 teaspoon of grape vinegar
  • 2 cloves of garlic
  • 1.5 teaspoons of salt
  • 1 teaspoon of sugar
  • 1 teaspoon mustard (optional)
  • 1 tablespoon of chickpeas

HOW TO MAKE JALAPENO ESACABET

✔️ Slice the jalapeños. Do not remove the seeds
✔️ Put the chickpeas and mustard at the bottom of the jar.
✔️ Peel the skin of the garlic, chop it coarsely and add it.
✔️ Place the finely chopped peppers in the jar.
✔️ Pour in salt, sugar and grape vinegar.
✔️ Fill the remaining part with boiling water and tightly close the lid of the jar.
✔️ Place the jar on a flat surface with the lid on the bottom.
✔️ Wait until it cools down. When it cools down, you can put it in a cool place out of the sun.
✔️ After 15 days, you can open the pickle and eat it.

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