5 from 21 votes
Pickled Jalapeños
This recipe creates tangy, slightly spicy pickled jalapeños featuring sliced peppers with seeds left intact, combined with garlic and cumin seeds. The jalapeños are packed into a jar and covered with a boiled vinegar mixture sweetened with sugar and seasoned with salt. After cooling and refrigeration, the peppers pickle for at least 12 hours to develop a crisp, bright, acidic bite useful for topping dishes or side condiments.
Prep Time
5 mins
Cook Time
5 mins
Cooling Time
12 hrs
Total Time
12 hrs 10 mins
Servings:
1
jar
Calories:
207 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 6 jalapeños
- 3 cloves garlic peeled
- 1 teaspoons cumin seeds whole
- 1½ cups white vinegar distilled
- 2 tablespoons granulated sugar
- 1 tablespoon salt
Instructions
- Slice jalapenos, leaving seeds in tact, but discarding stems. Place into a pint sized mason jar, or other glass, plastic, or ceramic container with a sealable lid. Add in garlic and cumin seeds.
- In a small saucepan stir together vinegar, sugar, and salt. Bring to a boil, then remove from heat.
- Pour mixture over jalapenos in jar until full. Place the lid on and let cool to room temperature.
- Place the lid on to seal and refrigerate. Let them sit and pickle for 12 hours before using.
Cup of Yum
Nutrition Information
Calories
207kcal
(10%)
Carbohydrates
33g
(11%)
Protein
1g
(2%)
Sodium
6991mg
(291%)
Potassium
280mg
(6%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
905IU
(18%)
Vitamin C
102.5mg
(114%)
Calcium
68mg
(7%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 1 jar
Amount Per Serving
Calories 207
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 1g | 2% |
| Sodium | 6991mg | 291% |
| Potassium | 280mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 102.5mg | 114% |
| Calcium | 68mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.