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Quick Pickled Jalapeños
Quick Pickled Jalapeños ~ the jalapenos are ready in the time it takes you to slice the peppers! Load up on this quick pickle recipe.
Prep Time
15 mins
Total Time
15 mins
Servings: 16 (1 quart total)
Calories: 19 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 pound jalapeños washed
- 1 1/4 cups white vinegar
- 1 1/4 cups filtered water
- 1-2 Tbsp sugar optional
- 1 tsp black peppercorns
- 1 tsp white peppercorns
- 1/2 tsp coriander pods
- 1/2 tsp yellow mustard seeds
- 1/2 tsp whole cloves
- 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.
Cup of Yum
Notes
- You can pickle the whole peppers, if you like...but be sure to stab them with the tip of a sharp knife in several places to allow the pickling liquid to penetrate.
- Simplify the process and use 2 Tbsp pickling spice.
- Make quick pickled jalapeños and onions by adding some sliced red onion to the jar.
- Make quick pickled jalapeños and carrots by adding sliced carrots.
- Use red jalapeños, which are the same pepper, only more ripe.
- If you want to can these quick pickled peppers, process for 10 minutes in a hot water bath. For a detailed but easy recipe see here.
Nutrition Information
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
Monounsaturated Fat
0.05g
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%)
Nutrition Facts
Serving: 16(1 quart total)
Amount Per Serving
Calories 19
% 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.