Pickled Jalapeños Recipe
User Reviews
5
Pickled Jalapeños Recipe
Description
This Pickled Jalapeños Recipe starts with slicing medium-large fresh jalapeños thinly. The pickling brine is prepared by boiling water, white vinegar, coarse salt, sugar, and mashed garlic cloves until dissolved. The hot brine is poured over the peppers, which are then cooled at room temperature before transferring to sterilized jars for refrigeration.
The pickled jalapeños become flavorful after at least 24 hours and continue intensifying with time. They can be stored refrigerated for 4 to 6 weeks and do not freeze well. Clean, sterilized jars are important for safe preservation.
For long-term canning, processing jars in boiling water for 10 minutes and storing in a dark place provides storage up to 12 to 18 months. The recipe allows flexibility in the amount of peppers used based on jar size and personal taste.
Ingredients
- 7-9 jalapeno pepper medium-large sized fresh
- 1 ½ cups white vinegar
- 1 ½ cups water
- 1 ½ tablespoons salt coarse
- ¼ cup sugar
- 6-8 garlic mashed cloves
Instructions
- Thinly slice the jalapeños using a sharp chef’s knife or a mandolin. I like them thin, like my tobacco onions.
- In a medium-sized pot, add in the water, vinegar, salt, sugar, and smashed garlic cloves.
- Bring to a boil over high heat. Make sure the salt and sugar are completely dissolved.
- Turn the heat off and add in the sliced jalapeños ensuring they are submerged.
- Let them cool to room temperature, which takes about 2 hours.
- Transfer the pickled jalapeños to a sterilized jar and screw on the lid fingertip tight.
- Store them in the refrigerator until you’re ready to use them.
Notes
- Prepare pickled jalapeños up to one week in advance for best flavor development.
- Store sealed jars in the refrigerator for 4 to 6 weeks; freezing is not recommended.
- Wait at least 24 hours after pickling for optimal flavor before eating; longer storage intensifies the taste.
- Ensure jars and lids are fully clean and sterilized before filling to prevent spoilage.
- Adjust the quantity of jalapeños used based on jar volume and desired heat level.
- For canning, process jars in boiling water for 10 minutes and store in a dark, cool place for up to 18 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Calories | 32kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 0.2g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1225mg | 51% |
| Potassium | 29mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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