Quick Pickled Jalapenos
QUICK PICKLED JALAPENOS
FOOD AS MEDICINE:
All chili peppers contain capsaicin, the compound that is responsible for the spicy sensation associated with eating a hot pepper. The spicier the pepper is, the more capsaicin it contains. Eating capsaicin rich sources like jalapenos may help inhibit the growth of cancer cells. This compound is known for increasing thermogenesis in the body by promoting the body to burn fat for fuel. Capsaicin is also known to prevent a decline in metabolic rate that typically follows weight loss.
1 cup white or apple cider vinegar
1 cup water
2 cloves garlic, smashed
1 teaspoon natural cane sugar or sucanat (optional)
1 Tablespoon salt
7-8 jalapeno peppers, thinly sliced
Combine the vinegar, water, garlic, sugar if using and salt in a medium pot and bring to a boil. Once boiling, add jalapeno slices and stir.
Remove from heat and allow to sit 8-10 minutes. Using tongs, transfer the jalapeno slices into a 16oz ball jar, then cover with the brining liquid.
Allow to cool completely before securing the lid on jar. Store in fridge for up to 1 month. Use as topping on our Naturally Nourished Taco Salad, Cowgirl Burgers and to spice up egg dishes!
Makes 16 servings
Nutrition facts serving: 3 Calories, 0g Fat, 1g Carbohydrates, 0g Protein
For more delicious food-as-medicine inspired recipes, pick up a copy of our Naturally Nourished cookbook!
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