Jalapeños are one of my favorite vegetables to grow in my summer garden. My husband and I love pickled jalapeños, so I make several jars each summer. They are great to add to salads, tacos, eggs and sandwiches. This picked jalapeños recipe is spicy with a hint of sweetness. It is perfect if you like to add a little “kick” to your meals.
All you need to make pickled jalapeños are fresh jalapeños, garlic, salt, sugar (or honey), and white vinegar. This recipe can be made with sugar or honey. It is great both ways, but I prefer to use honey. These are spicy, with a hint of sweetness. The longer you leave them in the refrigerator, the sweeter they become.
To make this pickled jalapeños recipe, you will first need to slice your fresh jalapeños. After slicing, I like to then place my jalapeño slices in a colander and rinse, to remove some of the excess seeds, but this step is completely optional.
Then, place your sliced jalapeños in mason jars. You should have enough brine to fill two mason jars. It could take anywhere from 10 to 20 jalapeños, or more, if you are using smaller jalapeños, to fill two pint size mason jars. I typically use smaller jalapeños so it takes more. I also place a couple of garlic cloves in each mason jar for added flavor.
Next, to make the brine, simmer the vinegar, water, sugar, and salt, on low heat, until the sugar is completely dissolved.
Then, pour the liquid over the jalapeños and let cool to room temperature. You can store these in the refrigerator for up to two weeks. This recipe is so quick and easy!
Pickled Jalapeno Recipe
Ingredients
- 10-20 Fresh Jalapeños
- 4 Garlic Cloves
- 1/3 Cup of Sugar or Honey
- 1 Cup of White Vinegar
- 1 Cup of Water
- 1 Tablespoon of Sea Salt
Instructions
- Slice Jalapeños
- Fill mason jars with the sliced jalapeños
- Add 2 cloves of garlic to each mason jar
- Add vinegar, water, sugar, and salt to a simmer pot, and simmer on low heat until the sugar is completely dissolved. You will need to stir occassionaly until sugar dissolves, This will take about 5-7 minutes.
- Pour liquid over jalapeños and let cool to room temperature
- Cover and Store in refrigerator for up to two weeks
These pickled jalapeños are so good. They are sweet, tangy, spicy, and can be enjoyed in so many ways. I love to add them to wraps, salads, burgers, taco bowls…the possibilities are endless.
SAVE IT FOR LATER
