Easy Pickled Jalapeños
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 mins
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Marinate Time
30 mins
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Total Time
42 mins
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Servings
8 (¼ cup each)
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Calories
32 kcal
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Course
Condiments
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Cuisine
American
Easy Pickled Jalapeños
Description
This recipe produces pickled jalapeño slices that balance acidity from vinegar with a touch of sweetness and salt. Fresh jalapeños are sliced and combined with peeled garlic cloves to infuse flavor. The brine is heated to a boil to dissolve the salt and sugar, then cooled slightly before adding the peppers and garlic to preserve their texture. As they marinate, the peppers soften and shift from bright green to olive, indicating they are absorbing the flavors.
The pickled jalapeños add a spicy, tangy element to dishes such as tacos, nachos, or sandwiches. Their preserved state allows for extended storage, making them convenient to keep on hand for adding a flavorful kick.
Storing the peppers in a glass or plastic airtight container in the refrigerator maintains their quality for up to two months. The recipe notes that nutritional values may be inflated due to the brine being included in calculations, but typically the brine is not consumed in large amounts.
Ingredients
- 1 lb. jalapeños $1.49
- 2 cloves garlic $0.16
- 1.5 cups white vinegar $0.52
- 1/2 cup water $0.00
- 1 Tbsp salt $0.10
- 1 Tbsp sugar $0.03
Instructions
- Wash and slice the jalapeños. Peel the garlic.
- Add the vinegar, water, salt, and sugar to a medium sauce pot. Bring the mixture up to a boil over medium-high heat, stirring to dissolve the salt and sugar.
- Once the brine reaches a boil, add the jalapeños and garlic. Turn the heat off, place a lid on the pot, and let the peppers marinate in the brine for 30 minutes. Stir them occasionally to make sure they all spend adequate time under the brine. Replace the lid each time.
- After marinating in the brine for 30 minutes the peppers will change from bright green to olive green. Transfer the peppers to a non-reactive (glass or plastic) air-tight container, then store in the refrigerator for up to two months.
Notes
- Store pickled jalapeños in a glass or plastic airtight container in the refrigerator for up to two months.
- The garlic added during pickling infuses extra flavor to the peppers.
- Nutritional information may include brine, which is not usually eaten, potentially inflating sodium values.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(¼ cup each)
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 32kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Sodium | 876mg | 37% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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