Quick Pickled Jalapenos

Name: Quick Pickled Jalapenos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Ingredients: 8 large jalapeno peppers; 1 cup white vinegar; 1 cup water; 2 cloves garlic; 3 tablespoons sugar; 1 whole bay leaf; 1 tablespoon salt; 1 teaspoon dried Mexican oregano; 1 teaspoon whole black peppercorns

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
8 servings
Calories
30 kcal
Course
Condiments
Cuisine
American

Quick Pickled Jalapenos

Iris Warren

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These quick pickled jalapenos take just a few minutes to make and their tart, spicy flavor will complement all your favorite southwestern style meals.

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Ingredients

Servings

8 large jalapeno peppers
1 cup white vinegar
1 cup water
2 cloves garlic peeled and lightly crushed
3 tablespoons sugar
1 whole bay leaf
1 tablespoon salt
1 teaspoon dried Mexican oregano
1 teaspoon whole black peppercorns

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Instructions

Thinly slice the jalapeno peppers using a sharp knife or mandolin. Discard the stems. Set the slices aside.
In a medium non-reactive pot, bring the remaining ingredients to a boil.
Stir in the jalapeno slices and remove the pan from the heat. Allow to cool for approximately 5 minutes or until the peppers begin to take on an olive green color.
Remove and discard the bay leaf.
Use a slotted spoon to transfer the jalapeno slices to a clean storage jar.
Strain the pickling liquid into the jar filling adequately to cover the jalapeno slices.
Close the jar and store in the refrigerator.
Allow about a week for full flavors to develop. Best used within two months.

Notes

Makes 1 standard pint jar of pickled jalapenos. Nutritional information is calculated based on a serving size of 1/4 cup.
I always recommend wearing disposable gloves when working with hot peppers. The oils can remain on your skin for several hours and can transfer to your mouth, nose, and eyes if touched.
Adjust the sweetener to your taste. The sweetener mutes the heat of the peppers, so the more you use the more muted the peppers will be. If you like a lot of heat, go with just 1 tablespoon. I like the heat fairly muted so I use 3 tablespoons.
The garlic may be removed before transferring the jalapenos to the jar for a milder flavor.
You can use your pickled jalapenos immediately but full flavors won’t develop until about a week later. Lasts several months in the refrigerator.

Nutrition Information

Show Details

Serving 0.25cup Calories 30kcal (2%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 875mg (36%) Potassium 49mg (1%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 159IU (3%) Vitamin C 17mg (19%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 30 kcal

% Daily Value*

Serving	0.25cup
Calories	30kcal	2%
Carbohydrates	6g	2%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	875mg	36%
Potassium	49mg	1%
Fiber	1g	4%
Sugar	5g	10%
Vitamin A	159IU	3%
Vitamin C	17mg	19%
Calcium	13mg	1%
Iron	1mg	6%