Quick Pickled Jalapenos
These Quick Pickled Jalapenos are easy to make, last 2 months refrigerated, and add perfect spicy tang to nachos, burgers, salads, and more.
EQUIPMENT
- small saucepan - 1.5 qt
- glass jar - 16 ounce wide mouth, with an airtight lid
INGREDIENTS
- 1 ½ cups jalapeno peppers - washed and cut in 1/4 inch slices
- 1 cup distilled white vinegar - 5% acidity
- 1 cup water
- 2 cloves garlic - smashed and roughly chopped
- 1 tablespoon granulated sugar - reduce or omit for spicier jalapenos
- 2 teaspoons kosher salt
INSTRUCTIONS
- To a small saucepan add the distilled white vinegar, water, smashed and roughly chopped garlic cloves, granulated sugar, and kosher salt. Bring the brine to a rolling boil and remove from heat once the granulated sugar has fully dissolved. Set aside.
- Pack the jalapenos in a clean glass jar and pour over the warm (not boiling) brine. Tightly screw on the lid and allow the pickled jalapenos to cool for 1 hour before refrigerating.
- Refrigerate for at least 4 hours, 1 day is recommended, prior to eating.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight glass jar, for up to 2 months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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