Did you grow too many jalapeños in your garden this summer? Making pickled jalapeños at home takes under 5 minutes & tastes delicious on pizza or on top of nachos.
What You Need to Make Pickled Jalapeños
- Jalapeños – Any size works!
- Garlic – Add in as many as you would like
- White vinegar – This helps with preservation
- Water – dilutes the vinegar
- Salt – Also helps with preservation
- Sugar – Reduces some of the heat from the peppers
How to Make Pickled Jalapeños
- Slice the Jalapeños. Make sure to glove up before you start handling the jalapeños. Trust me, it burns later. Slice the jalapeños into evenly sliced rings and set aside
- Make the brine. In a saucepan, combine water, white vinegar, garlic cloves, salt, and sugar. Bring this to a boil and remove from heat.
- Soak the Jalapeños. Immediately pour the jalapeños into the pan with the brine. Mix well and let it sit for 10 minutes or until the jalapeños change color.
Tips for Success
- Try to pick similarly sized jalapeños and cut them into similarly sized rings. This will allow the jalapeños to pickle at an even pace!
- Once you prepare your pickled jalapeños, let them sit in the refrigerator for 24 hours before using it for the first time. They need some time to soak in all that flavor!
- If you like your pickled jalapeños on the spicier side, use 1 tbsp sugar but if you want them sweeter add up to 3-4 tbsp of sugar!
- If you are not sure what white vinegar to use, pick distilled white vinegar. That’s the one I use, & it’s typically cheaper too.
How to Make Pickled Jalapeños
- Total Time: 10
- Yield: 1 Large Jar 1x
Description
Did you grow too many jalapeños in your garden this summer? Making pickled jalapeños at home takes under 5 minutes & tastes delicious on pizza or on top of nachos.
Ingredients
Scale
- 8 jalapenos
- 1 cup white vinegar (any kind)
- 1 cup water
- 1–2 tbsp salt, according to salt preference
- 1 tbsp sugar, add more if you want them less spicy
- 2–5 whole cloves garlic
Instructions
- Slice the jalapeños into evenly sized rings and set aside. When handling jalapeños wear gloves or rub your hands in oil to prevent a burn later on.
- In a saucepan, mix together the water, vinegar, salt, sugar and crushed garlic. Bring to a boil and remove from heat.
- Immediately after you remove the brine from heat, add the sliced jalapeños to the saucepan with the brine. Mix well and let it sit for about 10 minutes. The jalapeños should change from a bright green to a greyish color. Once the mixture has completely cooled, pour into a mason jar or any airtight container and store in the refrigerator for up to 2 months.
- Prep Time: 10