Pickled Jalapeños Recipe
These Pickled Jalapeños are the perfect salty-spicy condiment to add to your next burger, nachos, or tacos recipe.
Ingredients
- 7-9 medium-large sized fresh jalapeños
- 1 ½ cups white vinegar
- 1 ½ cups water
- 1 ½ tablespoons coarse salt
- ¼ cup sugar
- 6-8 mashed garlic cloves
Instructions
- Thinly slice the jalapeños using a sharp chef’s knife or a mandolin. I like them thin, like my tobacco onions.
- In a medium-sized pot, add in the water, vinegar, salt, sugar, and smashed garlic cloves.
- Bring to a boil over high heat. Make sure the salt and sugar are completely dissolved.
- Turn the heat off and add in the sliced jalapeños ensuring they are submerged.
- Let them cool to room temperature, which takes about 2 hours.
- Transfer the pickled jalapeños to a sterilized jar and screw on the lid fingertip tight.
- Store them in the refrigerator until you’re ready to use them.
Notes
Make-Ahead: You can make these pickled jalapeños up to 1 week ahead.
How to Store: Place sealed in the jar with the lid in the refrigerator for 4 to 6 weeks. These will not freeze.
Wait 24 hours before eating the pickled carrots for the best flavor results. The longer you wait, the more intense in flavor they will get.
Make sure your jars are completely clean and sterilized before using them.
Depending on the size of the jalapeños, you may need more or less to fill the jars.
If you want to can these, submerge in a pot of water with a rack by two inches and process for 10 minutes—place in a dark place for 12 to 18 months.
Nutrition
Calories: 32kcalCarbohydrates: 6gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 1225mgPotassium: 29mgFiber: 0.3gSugar: 5gVitamin A: 179IUVitamin C: 2mgCalcium: 10mgIron: 0.3mg