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
- Prep-Ahead: This is a recipe that needs to be made ahead of time! Make it a couple of days before you need it for best results.
- Storage: Pickled jalapeños will last in an airtight jar in the fridge for up to 2 to 3 months. As these sit, they will lose spiciness.
- Freezing: You can keep these peppers in a freezer-safe container for up to 5 to 6 months. Be sure to drain the brining liquid first.
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
