Pickled Jalapenos
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Additional Time
1 d
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Total Time
1 d 20 mins
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Calories
548 kcal
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Course
Condiments, Snacks
Pickled Jalapenos
Description
This Pickled Jalapenos recipe starts with slicing fresh jalapenos in uniform 1/4-inch thick rounds and layering them with garlic cloves in jars. The pickling brine consists of a boiled mixture of distilled white vinegar, water, granulated sugar, and sea salt, which is poured hot over the peppers to preserve and flavor them.
The jarred jalapenos are sealed and cooled before refrigeration, allowing the peppers to soften slightly and absorb the tangy, sweet-salty pickling liquid. This process preserves their heat and crispness, making them ideal for adding acidity and spice to sandwiches, tacos, or other dishes.
For canning, a water bath process with proper headspace ensures shelf stability. The recipe cautions to use gloves when handling jalapenos to avoid irritation.
Ingredients
- 20 jalapeno pepper stems removed and sliced into 1/4 inch thick slices, fresh
- 3-4 cloves garlic
- 1 1/2 cups white vinegar distilled
- 1 1/2 cups water
- 1/2 cup granulated sugar
- 2 tablespoons sea salt or pickling salt or kosher salt
Instructions
- USE GLOVES! Slice the jalapenos in approximately 1/4 inch thick slices.Divide the garlic up between the jars. You can use small individual jars or one large jar.Pack the jars as tightly as you can with the sliced jalapenos.NOTE: If you're canning the pickled jalapenos- instead of using the method above, I recommend placing the jalapenos into the pot of boiling brine, immediately turn off the stove and remove from heat, and let the jalapenos sit for 10-15 minutes before transferring them to the jars. The reason is that the jalapenos will shrink a little from thehot liquid and this will enable you to more fully pack the jars without wasting space.
- Place the brine ingredients in a pot and bring to a boil.Pour the boiling brine over the jalapenos and screw on the lids. Let cool completely and then transfer the jars to the refrigerator.If canning, leave 1/2 inch headspace from the top of the jar. Process in a water bath for 10 minutes, adjusting for altitude.While you can use these within a few hours, for the best flavor I recommend waiting at least 2 weeks. Pickled jalapenos will keep for up to a couple of months in the fridge. If you can them they will keep for up to a year.Makes about 4 pint jars depending on the size of the jalapeno peppers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 121g | 40% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 13989mg | 583% |
| Potassium | 743mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 112g | 224% |
| Vitamin A | 3019IU | 60% |
| Vitamin C | 335mg | 372% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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