Homemade Pickled Jalapeños
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
2 pints
-
Calories
5 kcal
-
Course
Side Dish, Condiments
Homemade Pickled Jalapeños
Description
This recipe uses fresh jalapeño peppers thinly sliced with garlic cloves embedded in a hot brine composed of distilled white vinegar, water, granulated sugar, and kosher salt. The brine is brought to a boil to dissolve solids and then poured over the peppers, which are pressed down to immerse fully. After a resting period at room temperature, the peppers and brine are transferred into jars for refrigeration or optional canning via boiling water bath.
The resulting pickled jalapeños have a balance of heat from the fresh pepper and sweetness from the sugar, mellowed by the vinegar's acidity. The garlic adds an aromatic depth. The slices retain some crunch when allowed to cool before sealing and refrigerating. These pickled jalapeños can last for months in the fridge, providing a convenient spicy condiment.
Pickled jalapeños are versatile for topping nachos, sandwiches, tacos, or salads and can adjust the level of spiciness by slicing thinner or thicker. The recipe's flexibility includes safe canning for longer storage or simple refrigeration for immediate use.
Prefer plastic lids for refrigerated storage to avoid rust. Allow the pickled jalapeños to chill overnight to soften and unify flavors before serving.
Ingredients
- 1 pound jalapeno pepper stems removed and thinly sliced
- 2 garlic smashed and peeled, cloves
- 1 cup white vinegar distilled
- 1 cup water
- ¼ cup granulated sugar
- 2 tablespoons kosher salt
Instructions
- In a medium saucepan combine the garlic, water, vinegar, sugar and salt.
- Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil, add the sliced jalapeños pressing them so they are submerged. Remove the pot from the heat and let it sit for 10 to 15 minutes, occasionally stirring and pressing the jalapeños into the brine.
- Transfer the jalapeños to 2 pint-size jars or 1 quart-size jar. Ladle the brine over top until the jar is full (doing this over a small strainer will remove the bulk of the excess seeds). Let cool at room temperature before securing a lid and popping them into the fridge.
- (Alternatively to can them: when the mixture is still hot, process the jars in a boiling water bath for 10 to 15 minutes; make sure the jars were sterilized first and use best canning practices to ensure food safety; the USDA also has good resources on canning).
Notes
- Use plastic lids for refrigerated storage to avoid rust if not processing jars by canning.
- Chill the pickled jalapeños overnight before use to enhance flavor and reduce initial spiciness.
- These pickled jalapeños can last for months when stored properly in the refrigerator.
- When canning, use sterilized jars and follow best food safety practices including a boiling water bath for 10-15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2pints
Amount Per Serving
Calories 5 kcal
% Daily Value*
| Serving | 1ounce | |
| Calories | 5kcal | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
