Original Post: https://www.evolvingtable.com/pickled-jalapenos/
Quick Pickled Jalapeños Recipe
This sweet and sour Pickled Jalapeños Recipe is the best way to enjoy the spicy pepper. All you have to do is let jalapeño slices sit in a pickling solution overnight in the refrigerator.
Servings: 4 servings
Ingredients
- 4 jalapeños thinly sliced
- ⅔ cup distilled white vinegar
- ⅓ cup water
- 1 ¼ teaspoons salt
- 1 tablespoon sugar
- Pickling spice optional
- Red pepper flakes optional
- Garlic cloves optional
- Fresh dill optional
Instructions
- Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then reduce heat to low. Simmer for 2-3 minutes, whisking occasionally, or until the salt and sugar have dissolved.⅔ cup distilled white vinegar, ⅓ cup water, 1 ¼ teaspoons salt, 1 tablespoon sugar
- Add the sliced jalapeños to a 16-oz. mason jar along with pickling spice, red pepper flakes, garlic, and/or dill, if using.4 jalapeños, Pickling spice, Red pepper flakes, Garlic cloves, Fresh dill
- Pour the warm solution over the jalapeños and let cool to room temperature. If there is any space left in the jar, pour additional water in until it just reaches the top.
- Cover the jar with a lid and store in the refrigerator for at least 4 hours or up to overnight before enjoying.
Video
Notes
- Jalapeños: Choose firm, smooth peppers with bright green skin for the freshest flavor and best texture.
- Heat: Leave the seeds and membranes in for spicier peppers, or remove some for a milder batch.
- Slicing: Cut the jalapeños into even, thin rounds so they pickle at the same rate.
- Vinegar: Use distilled white vinegar for the classic tangy flavor, or swap in apple cider vinegar for a slightly sweeter finish.
- Sugar: Don't skip the sugar—it balances the acidity without making the peppers taste sweet.
- Salt: Use kosher or pickling salt instead of iodized salt for the clearest brine.
- Garlic: Fresh garlic cloves add the best flavor and become delicious as they pickle.
- Cooling: Let the brine cool slightly before pouring it over the peppers to help them stay crisp.
- Submerge: Make sure the jalapeños are completely covered by the brine for even pickling.
- Flavor: Let the peppers sit for at least 24 hours, but 2 to 3 days gives them the best flavor.
Nutrition
Calories: 24kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 599mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg
