How to make easy homemade pickled jalapeños - prepared in no time at all, with just 6 ingredients, and perfect for adding to nachos, burgers, wraps, and more!
Wash the jars and lids in hot soapy water, rinsing well. Then place the jars (no rubber or plastic parts) in a pre-heated oven for ten minutes at 160ºC/325ºF to completely dry them.
Step 2: prepare the pickled jalapenos
Slice the jalapenos into small rings (excluding the root/top) - You can do this by hand or with a mandoline for completely even results. It's best to do this with gloves, to protect your hands/skin.
In a medium saucepan, add the water, vinegar, sugar, and salt and bring to boil. Stir well, to dissolve the sugar and salt.
Once it boils add the sliced jalapenos and garlic, and switch off the heat. Allow the jalapenos to sit in this mixture for 15 minutes - during this time you'll notice them turning more of an olive-green color, this is normal.If some remain brighter - don't worry, they will dull further as they are kept in the fridge.
Allow the mixture to cool before transferring it to sterilized jars. To do this, I like to use tongs to move the peppers over to the empty jar and then ladle in the liquid until the peppers are completely submerged. Pop on the lid tightly and transfer to the fridge.
They are then ready to be consumed immediately. Though if you allow them to sit in the fridge for a few days first, the flavors will have combined even further for the best results!
How To Store
These pickled jalapeños will last two months in the fridge, in an airtight jar.You can also water bath ‘can’ the jalapeños for longer-term storage, though this isn’t something I usually do since a batch never lasts very long for me. If you are wanting to do so then it’s best to refer to trusted sources on the method such as the USDA or NCHFP guidelines.
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Notes
You can add in optional extras like sliced onions, carrots, or bell peppers. You could also add smashed ginger or even herbs.
Adjust the spiciness with the amount of sugar you add to the pickling liquid.
You can use specific pickling salt if preferred, as regular salt can make the pickling liquid/brine cloudy and look like spoilage (though it isn’t)
You can optionally use a cold brine method for these jalapenos, and it will result in crunchier pickled jalapenos or even heat the brine separately, then allow it to cool before pouring over the sliced peppers. I discuss the cold pickling method more in this pickled pink turnips recipe.
You can reuse the pickling brine for further refrigerator pickling (of any veg, not just jalapenos- but only for refrigerated version, not canning). You could also use it within cocktails, like spicy bloody mary's or salad dressings, etc.