Quick Pickled Jalapeños
User Reviews
3.6
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Prep Time
15 mins
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Total Time
15 mins
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Servings
16 (1 quart total)
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Calories
19 kcal
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Course
Condiments
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Cuisine
American
Quick Pickled Jalapeños
Description
This recipe preserves fresh jalapeños by slicing and packing them into a jar and covering with a hot brine mixture made of white vinegar, water, optional sugar, and whole spices including black and white peppercorns, coriander seed, yellow mustard seeds, whole cloves, and crushed green cardamom pods. The inclusion of cardamom and cloves adds a subtle aromatic complexity beyond standard pickles. The peppers may be pickled with or without their seeds depending on desired heat level. Once sealed and refrigerated, these quick pickled jalapeños develop flavor over time and last up to two months. They add acidity and spice to dishes and can be used as toppings, additions to salsas, or incorporated into recipes needing a sharp pepper note. The recipe notes alternative uses such as pickling with carrots or onions and guidance for canning with a hot water bath for longer shelf life.
Ingredients
- 1 pound jalapeños washed
- 1 1/4 cups white vinegar
- 1 1/4 cups water filtered
- 1-2 Tbsp sugar optional
- 1 tsp black peppercorns
- 1 tsp white peppercorns
- 1/2 tsp coriander seed
- 1/2 tsp yellow mustard seeds
- 1/2 tsp clove whole
- 6 green cardamom pods crushed (don't lose the seeds!)
Instructions
- Wash and trim the stems from your peppers. Slice and put them into a clean quart sized jar. I add the seeds, too, but if you like things a little less spicy, you can leave them out.
- Mix the water, vinegar, sugar (if using) and spices in a bowl or large measuring cup with a spout. If you're using the sugar, be sure to stir until it has completely dissolved. Pour the liquid, and spices, over the peppers. Note: if the liquid doesn't completely cover the peppers, add more vinegar.
- Cover tightly and refrigerate.
- The peppers will keep refrigerated for 2 months.
Notes
- Whole jalapeños may be pickled, but pierce them with a knife to allow brine penetration.
- You can simplify by using 2 tablespoons of pickling spice instead of individual spices.
- Try adding sliced red onions or carrots in the jar for variety.
- Red jalapeños may be used for a riper flavor.
- For shelf-stable pickles, process jars for 10 minutes in a boiling water bath following safe canning procedures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(1 quart total)
Amount Per Serving
Calories 19 kcal
% Daily Value*
| Serving | 0.25 cup (4 Tbsp) | |
| Calories | 19kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 0.4g | 1% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.05g | 0% |
| Sodium | 3mg | 0% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 34mg | 38% |
| Calcium | 11mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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