How To Make Pickled Jalapeños
Pickled jalapenos are a great way to add some spice to your food. If you’re a fan of spicy food, then you’ve probably had your fair share of jalapeno peppers. But did you know that you can pickle them yourself at home?
Key Takeaways
- Pickled jalapenos add spice and flavor, and you can easily make them at home with simple ingredients.
- The recipe requires water, vinegar, sugar, garlic, salt, and fresh jalapenos, making it straightforward.
- To pickle them, slice the jalapenos, cook the ingredients, and refrigerate the mixture in a Mason jar.
- Pickled jalapenos last about 2 months, and for longer preservation, canning is recommended.
- They pair well with tacos, salads, and sandwiches, enhancing various dishes.
Pickling jalapenos is a great way to preserve them so that you can enjoy their flavor all year round. Plus, it’s really easy to do and they are made with simple, natural ingredients that you can get at your local grocery store.
Let’s take a quick look at how to make them.
Ingredients
- 1 ¼ cups water
- 1 ¼ cups white distilled vinegar
- 3 tablespoons granulated sugar
- 4 whole garlic cloves
- 1 tablespoon salt
- 6 – 9 fresh jalapenos
Instructions
- Start by washing the jalapenos and cutting off the stems. Then, slice them into thin rounds. (These rounds are sometimes referred to as “coins.”)
- Combine water, vinegar, sugar, garlic, salt, and jalapeno slices in a medium pot. Cook on medium-high heat until the sugar and salt have dissolved.
- Once the mixture comes to a boil, remove the pot from the heat and let it sit for 30 minutes.
- Using a slotted spoon or tongs, place the jalapenos in a Mason jar. Pour vinegar brine over the jalapenos and place a lid on the jar.
- Refrigerate the pickled jalapenos.
Recipe Notes
Jalapenos are naturally “hot.” In fact, they usually fall in the range of 2,000 to 8,000 Scoville Heat Units (SHU). For reference, bell peppers are ZERO on the scale and serrano peppers range from 8,000 – 22,000 units.
It is not a bad idea to put on some gloves to protect your hands. If you opt not to wear gloves, be sure to wash your hands after handling them before you touch anything else. (If not, you might be surprised at how often you touch your eyes and face without being aware.)
To minimize the heat just a bit, remove the seeds before processing.
You can add a couple of tablespoons of sugar to the pickling brine to add extra sweetness to the pickled jalapenos.
How long can pickled jalapeños last?
Because these are quick-pickled, they are best consumed within 2 months. If you want to preserve jalapenos for longer than that, you need to “can” them.
For directions on how to process them using a water bath, check out the Step by Step Guide To Canning Jalapenos by Homesteading.com.
What To Serve With Pickled Jalapenos
Pickled jalapenos are like a condiment and enhance other foods that they are served with, like Shrimp Tacos, Mexican Street Corn Salad, and Huevos Rancheros.
Easy Pickled Jalapenos
Ingredients
Method
- Wash the jalapeños and cut off the stems. Slice jalapeños into thin rounds.
- Combine water, vinegar, sugar, garlic, salt, and jalapeno slices in a medium pot. Cook on medium-high heat until the sugar and salt have dissolved.
- Once the mixture comes to a boil, remove the pot from the heat and let it sit for 30 minutes.
- Using a slotted spoon or tongs, place the jalapeños in a Mason jar. Pour vinegar brine over the jalapeños and place a lid on the jar.
- Refrigerate the pickled jalapeños.
Nutrition
Video
Notes
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Last Bite
If you’ve never made homemade Pickled Jalapeños, you’re in for a treat. They add a pop of flavor to everything from tacos and burgers to eggs and sandwiches. Give them a try, then come back and let me know your favorite way to use them. And if you love easy homemade condiments, be sure to save this recipe for later and share it with a fellow spice lover!
