📋Quick Pickled Jalapenos
Homemade pickled jalapenos are incredibly easy to make, you’ll never go back to buying them from the store. It’s spicy, and crunchy and has a touch of sweetness making it a perfect topping for nachos, tacos, quesadillas and so much more.
Servings: 10 servings
Calories: 18kcal
Ingredients
- 8-10 fresh jalapenos
- 2 cloves garlic
- 1 cup white vinegar
- 1 cup water
- 1 teaspoon pickling salt
- 2 tablespoons granular white sugar
Instructions
- Always wear disposable gloves while working with hot peppers.Use firm, fresh jalapenos for making pickles. Slice them even and discard the stem.
- Peel garlic. Use it as it is or lightly crush it if you want flavors of garlic to incorporate well into the pickle.
- Place sliced jalapenos and garlic cloves into a clean sterile mason jar, pint jar, or any clean glass jar which has tight lids.
- Add white vinegar, water, salt, and sugar to a pot. Bring to a boil. Let it simmer for 5 minutes.
- Remove from heat and pour the brine over the peppers, directly into the mason jars.
- Allow it to cool to room temperature before you close the lid.
- Cover tight with a lid and refrigerate for a minimum of 24 to 48 hours to get the best possible texture.
- It keeps well refrigerated for 2-3 weeks.
Video
Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
Nutrition
Calories: 18kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 235mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 13mg | Calcium: 5mg | Iron: 0.05mg