Pickled Jalapenos

These Pickled Jalapenos are a must-try! Easy to make, they add a spicy zing to your favorite dishes.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Condiment

Cuisine: Mexican

For the Pickled Jalapenos:

20 pcs 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

Pickling Instructions:

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.

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.