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?
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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
The ingredient list is pretty simple:
- 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
Here’s how to pickle jalapenos in just a few simple steps.
1. Start by washing the jalapenos and cutting off the stems. Then, slice them into thin rounds. (These rounds are sometimes referred to as “coins.”)
2. 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.
3. Once the mixture comes to a boil, remove the pot from the heat and let it sit for 30 minutes.
4. 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.
5. 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 tablespoons sugar to the pickling brine to add extra sweetness to the pickled jalapenos.
🍽 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.
🤷🏻♀️ Frequently Asked Questions
With time, the pickled jalapenos do start to become milder.
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.
📖 Recipe
Easy Pickled Jalapenos
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
- Washing the jalapenos and cut off the stems. Slice jalapenos 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 jalapenos in a Mason jar. Pour vinegar brine over the jalapenos and place a lid on the jar.
- Refrigerate the pickled jalapenos.
Video
Notes
Nutrition
Be sure to come back and tell us how your pickled jalapenos turned out!
