0 from 15 votes
Quick Pickled Jalapenos
These quick pickled jalapenos take just a few minutes to make and their tart, spicy flavor will complement all your favorite southwestern style meals.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 servings
Calories: 30 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.