Quick Pickled Jalapenos Recipe
A quick and surprisingly easy recipe to make pickled jalapenos using garden-fresh peppers.
Servings 2 jars
Ingredients
- 1 cup water
- 3 tbsp sugar
- 4 cloves garlic, peeled
- 1 tbsp salt
- 6 jalapenos, fresh
Instructions
- Wash and pat dry the jalapenos. Then trim the stems off the peppers and slice jalapeños into rings.
- If you only want a little heat, remove the seeds. If your crew enjoys high heat, leave the seeds in.
- Combine the water, vinegar, sugar, and garlic in a medium saucepan and bring to a rolling boil. Stir all the ingredients with a wooden spoon, until the sugar and salt are dissolved.
- Once the brine begins to boil, add the jalapeno slices and stir. Then immediately remove from heat and set aside for about 10 minutes. You will notice the jalapenos begin to change colors as they absorb the hot brine.
- Scoop the jalapenos mixture into the mason jars using tongs and then pour the vinegar mixture over the jalapenos.
- Allow the filled jar of pickled jalapeno peppers to cool for 20 minutes and then place the lid on tightly. Allow to cool completely and then store in the refrigerator.
- These easy homemade pickled jalapeños can be stored in the refrigerator for up to about 4 weeks.
Notes
For best results always use clean sterilized jars for canning any food. A pint jar is a perfect size for a fresh batch of these pickled peppers.
You may want to wear disposable gloves while handling the hot peppers.