0 from 30 votes
Pickled Jalapenos
These easy to make quick pickled jalapenos add a little bit of spice to any meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 16
Calories: 8 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 5 jalapeños
- 3/8 cup water
- 3/8 cup white vinegar
- 1 1/2 tablespoons sugar
- 1/2 tablespoon kosher salt
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon peppercorns
- 1 clove garlic
Instructions
- This recipe is for refrigerator pickles. It is not suitable for canning or storing the pickles at room temperature.
- It is a good idea to wear gloves when slicing jalapenos. The oils in the pepper can burn your skin and if you accidentally touch your eyes it will burn and sting. Cut the stem off the jalapeno. You can take the seeds and membranes out of the pepper or leave them in for extra heat. Slice them into rings by chopping through the pepper. Fill the jar with peppers as you go.
- Slice the garlic clove into slices and add them to the jar.
- To make the brine combine the water, vinegar, sugar, salt, cumin seeds and peppercorns in a small saucepan. Heat until the salt and sugar dissolve.
- Pour the brine over jalapenos in the jar.
- Put the lid on and let the jalapenos cool to room temperature. Then refrigerate and they will keep for about 3 weeks.
Cup of Yum
Nutrition Information
Serving
1g
Calories
8kcal
(0%)
Carbohydrates
2g
(1%)
Protein
0.1g
(0%)
Fat
0.04g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.01g
Monounsaturated Fat
0.01g
Sodium
219mg
(9%)
Potassium
15mg
(0%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
49IU
(1%)
Vitamin C
5mg
(6%)
Calcium
3mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 8
% Daily Value*
| Serving | 1g | |
| Calories | 8kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 0.1g | 0% |
| Fat | 0.04g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 219mg | 9% |
| Potassium | 15mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.