Quick Pickled Jalapenos
User Reviews
5
Quick Pickled Jalapenos
Description
This Quick Pickled Jalapenos recipe prepares sliced jalapenos by simmering them with garlic in a boiling mixture of water, white vinegar, kosher salt, and optionally sugar. The brief simmer softens the peppers slightly while intensifying their tangy heat. After transferring to a jar and cooling to room temperature, the pickled jalapenos are refrigerated for at least two days to let the flavors meld and mellow. The resulting pickles provide a crisp, vinegary, and spicy element useful as a condiment or ingredient in various dishes.
The instructions advise wearing gloves when slicing jalapenos to prevent skin irritation from the pepper oils. The garlic adds a mild aromatic note, complementing the acidity of the vinegar and the brightness of the jalapenos. The optional sugar balances the sharpness of the vinegar. These pickled jalapenos keep well for up to three months refrigerated, offering convenience for ongoing use without quick spoilage.
Serve these pickles on sandwiches, burgers, tacos, salads, or as a tangy addition to eggs and grilled foods. Their quick preparation suits cooks wanting homemade pickled peppers without the long fermentation time traditional methods require.
The recipe has not been tested for canning, so refrigeration is required to maintain safety and quality. The simplicity of ingredients and short simmer distinguishes these as quick refrigerator pickles rather than shelf-stable preserves.
Ingredients
- 2 cups jalapeño peppers see note, sliced
- 3 cloves garlic sliced
- 1 cup water
- 1 cup white vinegar
- 2 teaspoons kosher salt
- 2 teaspoons granulated sugar optional
Instructions
- Using a knife or mandoline, slice the jalapenos to ¼-inch thick (gloves are recommended).
- In a medium saucepan or pot, bring water, vinegar, salt, and sugar to a boil.
- Add the jalapenos and garlic and let simmer for 2 minutes.
- Pour the jalapenos, garlic and the pickling liquid into a jar and cool to room temperature on the counter.
- Once cooled, add the lid and refrigerate for at least 2 days before eating.
Notes
- Wear gloves while cutting jalapenos to protect skin from irritation caused by pepper oils.
- Refrigerate the pickled jalapenos for at least 2 days before eating to develop flavor.
- Store pickled jalapenos in the refrigerator for up to 3 months.
- This recipe is intended for refrigerator pickles and has not been tested for canning safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 33 | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 241mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 971IU | 19% |
| Vitamin C | 108mg | 120% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
