Make these pickled jalapeños once, and you'll be hooked. Sweet & spicy, they're great on tacos, burgers & more, or on their own straight from the jar!
These guys are the perfect blend of spicy, salty, and sweet. And if you’re not a fan of spicy foods, they’re still worth a try. The longer you leave them in the fridge, the sweeter and less spicy they become. All you need to make them is 6 ingredients and 10 minutes, so let’s get pickling!!
How to Pickle Jalapeños
If you’ve ever made another type of quick pickle at home, making this pickled jalapeño recipe is no different. If you haven’t, don’t worry. The process is super easy. Here’s what you need to do:
Ingredients
• 10 jalapeños, thinly sliced
• 2 whole garlic cloves, peeled
• 1 cup white distilled vinegar
• 1 cup water
• ⅓ cup cane sugar
• 1 tablespoon kosher salt
1. Slice your jalapeños and stuff two mason jars full of pepper slices. Then, add a smashed garlic clove to each mason jar.
2. Next, make the brine by simmering vinegar, water, sugar, and salt over low heat until the sugar dissolves.
3. Pour the brine over the jarred peppers, let them cool to room temperature, and store them in the fridge for up to two weeks!
That’s it! If you’re feeling fancy, you could add a pinch of cumin seeds, peppercorns, mustard seeds, or a bay leaf to your brine, but I like this quick pickled jalapeño recipe best just how it is.
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