Pickled Jalapenos
If you’re a fan of a little heat and tang in your meals, then you’ll absolutely love these Pickled Jalapenos. They’re incredibly easy to make and add a delightful zing to everything from tacos to sandwiches. Imagine biting into a crunchy, spicy jalapeño that has been lovingly preserved in a sweet and sour brine. Trust me, once you try these, you’ll want to keep a jar in your fridge at all times!
Why I Love This Recipe
This Pickled Jalapenos recipe is one of my favorites because it’s versatile and can be customized to your taste. You can adjust the sweetness, heat level, and even experiment with different spices. Plus, they make for a fantastic homemade gift! Whether you’re spicing up a weeknight dinner or prepping for a summer barbecue, these pickled beauties will elevate your dishes to a whole new level.
The Ingredient Lineup
To make these delicious Pickled Jalapenos, you’ll need the following ingredients:
- 20 fresh jalapeno peppers – stems removed and sliced into 1/4 inch thick slices
- 3-4 cloves garlic – peeled and smashed
- 1 1/2 cups distilled white vinegar – adds the tangy flavor
- 1 1/2 cups water – helps balance the brine
- 1/2 cup granulated sugar – for sweetness
- 2 tablespoons sea salt, pickling salt or kosher salt – enhances the flavor
Gear Up: What to Grab
Before you dive into the pickling process, here’s what you’ll need:
- Medium saucepan – for heating the brine
- Glass jars – ensure they are clean and sterilized
- Cutting board and knife – for slicing the jalapenos
- Measuring cups and spoons – to accurately measure your ingredients
- Wooden spoon – for stirring
Pickled Jalapenos: Step-by-Step Guide
Making Pickled Jalapenos is a straightforward process. Just follow these simple steps:
Step 1: Prepare the Jalapenos
Start by washing the jalapenos thoroughly. Remove the stems and slice them into 1/4 inch thick rounds. If you prefer less heat, consider removing some of the seeds.
Step 2: Make the Brine
In a medium saucepan, combine the distilled white vinegar, water, granulated sugar, and salt. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt dissolve completely.
Step 3: Add the Garlic
Once the brine is boiling, add the smashed garlic cloves to the mixture. Allow it to simmer for about 5 minutes, letting the garlic infuse its flavor into the brine.
Step 4: Pack the Jars
While your brine is simmering, prepare your glass jars. Pack the sliced jalapenos into the jars, leaving a little bit of space at the top for the brine.
Step 5: Pour the Brine
Once the garlic has infused the brine, carefully pour the hot brine over the jalapenos in each jar. Make sure the jalapenos are fully submerged in the liquid.
Step 6: Seal and Cool
Seal the jars with lids while the brine is still hot. Allow them to cool to room temperature before transferring them to the refrigerator.
Step 7: Let Them Pickle
For the best flavor, let the Pickled Jalapenos sit in the fridge for at least 24 hours before using them. They’ll keep for several weeks in the refrigerator, but trust me, they won’t last that long!
What to Use Instead
If you’re looking to switch things up, consider these alternatives:
- Vinegar: You can use apple cider vinegar or red wine vinegar for a different flavor profile.
- Sugar: Substitute with honey or agave syrup for a more natural sweetness.
- Garlic: For a milder flavor, you can use garlic powder instead of fresh garlic.
- Jalapenos: Try using banana peppers or serrano peppers for a different level of heat.
Little Things that Matter
Here are a few tips to keep in mind when making Pickled Jalapenos:
- Always wear gloves when handling jalapenos to avoid skin irritation.
- Feel free to add spices like cumin or coriander seeds to the brine for an extra kick.
- The longer you let the jalapenos sit in the brine, the more flavorful they will become.
- Experiment with the ratio of vinegar to water for a tangier or milder flavor.
Make Ahead Like a Pro
These Pickled Jalapenos are perfect for meal prep! You can make a large batch and store them in the refrigerator for up to a month. Just remember to keep them in a sealed jar to retain their crispness. They make a great addition to any meal, from Smoky Black Bean Tortilla Soup to Chicken Tortilla Soup With Avocado Lime!
Quick Q&A
How long do pickled jalapenos last in the fridge?
When stored properly in a sealed container, Pickled Jalapenos can last for up to 4-6 weeks in the refrigerator.
Can I use frozen jalapenos for pickling?
While you can technically use frozen jalapenos, fresh jalapenos are recommended for the best texture and flavor in your pickles.
What can I do with leftover brine?
The leftover brine is fantastic for pickling other vegetables like onions, carrots, or cucumbers. You can also use it to flavor salad dressings or marinades!
Are pickled jalapenos spicy?
The spiciness of Pickled Jalapenos depends on the peppers you choose. Generally, they retain their heat, but removing the seeds can help reduce the spiciness.
To balance the heat of your meal, consider serving these delightful desserts:
Ready to Cook?
Now that you have all the tools and ingredients at your disposal, it’s time to get pickling! These Pickled Jalapenos are sure to become a staple in your kitchen. Enjoy the process, and don’t forget to share your creations with friends and family. Happy pickling!
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Pickled Jalapenos
Ingredients
Equipment
Method
- Wash the jalapenos thoroughly. Remove the stems and slice them into 1/4 inch thick rounds. If you prefer less heat, consider removing some of the seeds.
- In a medium saucepan, combine the distilled white vinegar, water, granulated sugar, and salt. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt dissolve completely.
- Once the brine is boiling, add the smashed garlic cloves to the mixture. Allow it to simmer for about 5 minutes, letting the garlic infuse its flavor into the brine.
- While your brine is simmering, prepare your glass jars. Pack the sliced jalapenos into the jars, leaving a little bit of space at the top for the brine.
- Once the garlic has infused the brine, carefully pour the hot brine over the jalapenos in each jar. Make sure the jalapenos are fully submerged in the liquid.
- Seal the jars with lids while the brine is still hot. Allow them to cool to room temperature before transferring them to the refrigerator.
- For the best flavor, let the Pickled Jalapenos sit in the fridge for at least 24 hours before using them. They’ll keep for several weeks in the refrigerator.
Notes
- Always wear gloves when handling jalapenos to avoid skin irritation.
- Feel free to add spices like cumin or coriander seeds to the brine for an extra kick.
- The longer you let the jalapenos sit in the brine, the more flavorful they will become.
