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CANDIED JALAPENOS (SWEET PICKLED JALAPEÑO PEPPERS)

Whip up these simple refrigerator candied jalapenos in just 15 minutes with only 3 ingredients—no canning required (unless you prefer it)! The perfect balance of sweetness and spice, these jalapenos are a tasty addition to burgers, sandwiches, and more, giving your meals a zesty kick.

EQUIPMENT

  • 4 pint jars (or 2 quart jars) and lids
  • Disposable food-safe rubber gloves
  • Saucepan
  • Cutting board and knife

INGREDIENTS

  • 1 kg (2.2 lbs) fresh, firm jalapeno peppers
  • 3 cups (720 ml) distilled white vinegar
  • 3 cups (600 g) granulated sugar (preferably natural evaporated cane sugar)
  • 1 teaspoon fine sea salt (optional)

INSTRUCTIONS

  • Rinse and drain the jalapeno peppers. Wear disposable food-safe gloves if available.
  • Cut off the stem ends of the peppers and slice them into rings.
  • In a large saucepan (large enough to hold all the peppers), combine the vinegar, sugar, and salt (if using). Bring the mixture to a boil.
  • Add the sliced peppers to the boiling brine and return it to a boil. Let it boil for 4 minutes, stirring occasionally to ensure the peppers change color from bright green to dull green (only 2 minutes if you plan to process them in a water bath).
  • Ladle the hot peppers and brine into clean jars, seal with lids, and let them cool. Store the jars in the refrigerator for up to 3 months.
  • Optional: If you prefer to store the jars longer (up to 2–3 years, unrefrigerated), use sterilized jars and hot lids, then process pint jars in a water bath for 10 minutes following proper canning procedures.

NOTES

  • You can experiment with different types of vinegar like apple cider vinegar or white wine vinegar. For extra flavor, try adding a spoonful of pickling spice, a clove or two of garlic, or a handful of sliced onions to the pot while boiling the peppers. Adding a spoonful of turmeric can give a unique flavor and a yellowish color.
  • Keep in mind that jalapeno peppers can vary in heat, so some batches may be hotter than others.

AUTHENTIC CHICKEN CURRY (EASY CHICKEN SALAN)

Here’s a quick and authentic Chicken Curry recipe, prepared in the traditional Pakistani and North Indian style. This simple yet flavorful curry comes together in under an hour, with easy-to-follow steps and a perfectly tested result. It’s an uncomplicated dish that’s sure to impress! Serve it with basmati rice, roti, or naan for a complete and satisfying Indian meal.

INGREDIENTS

For the Curry:

  • 1/3 cup neutral oil (e.g., grapeseed or avocado)
  • 2 small yellow onions (~320-350 g), quartered
  • 2 small Roma tomatoes (~200 g), quartered
  • 6-8 garlic cloves (~1 tbsp), crushed or finely chopped
  • 1-inch piece of ginger (~1 tbsp), crushed or finely chopped
  • 2 lbs (907 g) bone-in, skinless chicken (cut into pieces, cleaned, and excess skin removed)
  • 2 1/4 tsp kosher salt, divided
  • 1-2 small green chili peppers (e.g., Serrano or Thai), stems removed and thinly sliced

Whole Spices:

  • 1 tsp whole coriander seeds, roughly crushed
  • 1 tsp cumin seeds
  • 5-6 whole black peppercorns
  • 3-4 whole cloves

Ground Spices:

  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1/2 tsp crushed chili flakes (optional)
  • 1/2 tsp turmeric powder
  • 1/4 tsp ground black pepper

For Garnishing:

  • 1/4-1/2 tsp garam masala
  • 2-3 tbsp chopped cilantro leaves

INSTRUCTIONS

  • Prepare the Onions & Tomatoes: Place the onions in a food processor and pulse to finely chop without blending. In the same processor, add the tomatoes and pulse to create a rough purée.
  • Cook the Onions: Heat a heavy-bottomed pan or Dutch oven over medium-high heat. Add the oil and sauté the chopped onions until golden brown (~12-15 minutes). Once the onions are browned, deglaze the pan with 2 tbsp of water.
  • Add Garlic & Ginger: Once the water has dried up, add the garlic and ginger. Sauté for about 1 minute until the raw smell disappears, and the onions deepen in color. If needed, deglaze the pan again with 2 tbsp of water.
  • Cook the Chicken: Add the chicken and 1/4 tsp salt to the pan, frying until the chicken changes color (about 5 minutes).
  • Add Spices: Add the whole spices, ground spices, remaining salt (2 tsp), and green chili peppers. Sauté for 2-3 minutes, deglazing the pan if necessary.
  • Cook with Tomatoes: Add the tomato purée and cook for another 2-3 minutes until the oil begins to separate from the curry. Then, add 1 3/4–2 cups of water (adjust according to your preferred curry consistency). Stir and bring the mixture to a gentle boil, then lower the heat and cover.
  • Simmer the Curry: Let the curry simmer for 25 minutes, stirring once. The chicken should become tender. Taste and adjust the salt as needed. Uncover the pan and let it simmer for an additional 3-5 minutes until the oil rises to the top.
  • Garnish & Serve: Turn off the heat and garnish with garam masala and chopped cilantro. Serve the curry with basmati rice, roti, or naan.

NOTES

  • Note 1: You can substitute boneless chicken breast or thighs; refer to the original post for details.
  • Note 2: Adjust the water according to your desired curry consistency, considering the moisture released by the chicken and tomatoes.

Nutritional Information (per serving):

  • Calories: 384 kcal
  • Carbohydrates: 7g
  • Protein: 24g
  • Fat: 29g
  • Saturated Fat: 6g
  • Polyunsaturated Fat: 4g
  • Monounsaturated Fat: 17g
  • Trans Fat: 1g
  • Cholesterol: 78mg
  • Sodium: 961mg
  • Potassium: 527mg
  • Fiber: 2g
  • Sugar: 2g
  • Vitamin A: 145 IU
  • Vitamin C: 8mg
  • Calcium: 47mg
  • Iron: 1mg