Pickled Jalapeños
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
2 jars
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Course
Condiments
Pickled Jalapeños
Description
The Pickled Jalapeños recipe features thin slices of jalapeño peppers combined with whole garlic cloves and a classic brine of distilled white vinegar, water, cane sugar, and sea salt. Simmering the brine dissolves the sugar before it is poured over the peppers in jars. Once cooled and refrigerated, these jalapeños soften slightly and take on a vibrant tang from the vinegar balanced by gentle sweetness from the sugar.
The texture will maintain some crispness from the fresh jalapeños, while the acidity preserves and mellows their heat level. Pickled jalapeños are versatile for adding a bright, spicy kick to salads, sandwiches, tacos, or as a condiment on the side.
Prepared jars keep in the refrigerator for up to two weeks. The simple method requires no complex fermentation, enabling quick preparation and use.
Ingredients
- 10 jalapeno pepper thinly sliced
- 2 garlic peeled, whole cloves
- 1 cup white vinegar distilled
- 1 cup water
- ⅓ cup cane sugar
- 1 tablespoon salt sea salt
Instructions
- Divide the jalapeños into 2 (16-ounce) lidded jars and place a garlic clove in each jar.
- In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.
User Reviews
Overall Rating
4.9
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