Pickled Jalapeos Recipe
Transform fresh jalapeños into a zesty condiment! This simple recipe will elevate your tacos, nachos, and sandwiches with a spicy kick.
Servings: 4 servings
Ingredients
- 7-9 medium-large fresh jalapeños
- 1.5 cups white vinegar
- 1.5 cups water
- 1 tablespoon coarse salt
- 0.5 cup sugar
- 6-8 cloves garlic mashed
Instructions
- Wash the jalapeños thoroughly under cold water and pat them dry. Slice into thin rounds, removing seeds for a milder flavor if desired.
- In a medium saucepan, combine the white vinegar, water, coarse salt, and sugar. Heat over medium, stirring until dissolved, then simmer and remove from heat.
- Add the mashed garlic cloves to the warm brine and steep for about 5 minutes for flavor infusion.
- Pack the sliced jalapeños into the glass jars, leaving space at the top, and distribute evenly.
- Pour the steeped brine over the jalapeños until fully submerged, then seal the jars with lids.
- Let the jars cool to room temperature and refrigerate. For best flavor, pickle for at least 24 hours before enjoying.
Equipment
- Medium Saucepan
- Glass jars with lids
- Cutting board and knife
- Measuring cups and spoons
- Masher or fork
Notes
- Use fresh, firm jalapeños for the best texture.
- Store in the refrigerator for up to 2 months.
- Feel free to experiment with different vinegars for unique flavors.