Pickled jalapenos are so easy to make, you'll wonder why you've been buying them all this time! Best of all, you can use this recipe for carrots, daikon, or whatever you're favourite vegetable happens to be. They're delicious on tacos, nachos, omelettes, or in this case, breakfast tostadas. Try for yourself and discover your own amazing combination!
1 Pound, cut into 1/8-inch slices
Vinegar/Any light colored vinegar
1 1⁄2 Cup (24 tbs)
1 Cup (16 tbs)
1⁄2 Cup (8 tbs)
1. Take a container and put in the sliced jalapenos and set aside.
2. Meanwhile in saucepan add the vinegar followed by the water and sugar. Whisk it all together and bring it to a boil until all the sugar dissolves.
3. Pour it over the jalapenos in the container and let the mixture cool completely and refrigerate overnight.
4. Serve the pickled jalapenos as a topping over deep fried corn tortillas with scrambled eggs and fried bacon or chorizo. Garnish with shredded cheese topped with salsa or pico de gallo.
Pickled Jalapenos can be served as a topping for cheese nachos or any other Mexican dishes of your choice.