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 jalapeño peppers thinly sliced
- ⅔ cup distilled white vinegar
- ⅓ cup water
- 1 ¼ tsp. salt
- 1 Tbsp. sugar
- Pickling spice red pepper flakes, garlic, and/or 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.
- Add the sliced jalapeños to a 16-oz. mason jar along with pickling spice, red pepper flakes, garlic, and/or dill, if using.
- 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.
Notes
Meal Prep and Storage
- To 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.
- To Store: Pickled jalapeños will last in an airtight jar in the fridge for up to 2 to 3 months.
- To Freeze: You can keep these peppers in a freezer-safe container for up to 5 to 6 months.
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